Fresh homemade blueberry pancake syrup is a real treat, and one you can easily make at home and can yourself! Use fresh or frozen berries for this breakfast must have!
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Like just about everyone else I suspect, we are all trying to figure out our new normals. We are learning new things, bread baking seems to be a favorite, and checking off those to-do lists that never seem to ever be to-done. Between working at home, and having Emmett home full time, I have tried to tick off a few things on the list, and one of them is cleaning out and reorganizing my fridge, pantry, freezer, and closet. One by one they will get done. I started off quarantine like a mad woman, but have slowed my roll to a more steady pace with it all.
This homemade blueberry syrup was one of the first things I tackled during my time at home, but with the kid and work duking it out for my focus, I’m only now getting a chance to post it! Whoops.
We had a bit of a mishap with our stand freezer a couple of months ago and it go left slightly open overnight. Thankfully that thing is a workhorse, and only a couple bags of vegetables were victims to my accident. But enough frost had built up, that it demanded attention. I started scouring through it to find what I could utilize right away, and start paring down the supplies so that it would make defrosting it and reorganizing easier. The blueberries for this homemade blueberry pancake syrup were first on the list!
The best part about this recipe is that is a two-fer! Not only will you get homemade blueberry pancake syrup out of this, but the leftovers from the blueberries can be made into blueberry butter! You know, like apple butter? But with blueberries! This is a virtually NO WASTE recipe!
If you’re new to canning, don’t let this all sound intimidating. Canning is one of my favorite past times, and it can be done safely with just a few tips and tricks. If you’re nervous, I recommend investing in a couple of canning books to learn more about it. The tried and true Ball Canning books are great. But I have come to find that the recipes are outdated, and somewhat lackluster compared to some newer ones I have made from books like America’s Test Kitchen Foolproof Preserving, or Rebecca Lindamood’s Not Your Mama’s Canning, for inventive recipes that are simple to follow and pack a punch of flavors. While I have done quite a bit of canning, I am also very aware of the safety requirements needed to make it successful process, so I tend not to do as much full development myself, and lean on resources that I know are tried and true. This recipe is based on Ball’s Canning Year Round magazine.
If you want more canning recipes, I’ve got a whole canning category available. And as always, if you have questions, also leave a comment!