5 cups blueberries
3 cups water
1 cup sugar (Turbinado or regular white sugar)
1 whole lemon, washed
Using a sharp paring knife, peel three or four strips of lemon peel from the lemon. Skin should be about ½-inch wide and not have too much of the bitter pith or white part on it. Then juice the lemon, and set both zest and juice aside.
Place blueberries and 1 cup of the water in a medium pot. Don’t worry about stems or leaves; they will be strained out later. Using a potato masher, crush the berries. Over medium-high heat, bring the berries and water to a boil, then lower the temperature to medium-low. Simmer berries for 15 minutes, stirring occasionally. They will darken considerably.
Remove pot from heat and ladle berries into a fine sieve set over a heat-proof bowl or measuring cup. Using the back of a ladle, press on the berry solids to extract as much juice as possible. Discard solids.
Wash out your pot, then add the remaining 2 cups of water, lemon peel(not juice yet), and the sugar. Bring to a boil and boil rapidly for about 15 minutes until the mixture thickens (or reaches 225°F). Add reserved blueberry juice and 2 tablespoons lemon juice and stir to combine. Boil another minute or two. Remove from heat and allow to cool. Remove lemon zest.
Using a funnel, pour syrup into clean jars. Top with lid and store in the refrigerator for up to six months. Or process in sterile canning jars with a boiling bath canner (Process half pints for 10 minutes; pints for 15 minutes).
Serve over Cheesecake, Waffles, Pancakes, Ice Cream
Makes about 4 cups
Recipe from Simple Bites