“My mother-in-law gave me this recipe. My family puts it on anything from pancakes to vanilla ice cream. It is best served warm, right after making. Fresh blueberries are recommended.” - by Ellen Wojdyla
Ingredients
Adjust Servings
Original recipe yields 6 cups
Directions
- Place blueberries in a large stockpot and crush with a potato masher. Add water and lemon peel; simmer over low heat for 5 minutes. Strain fruit through cheese cloth, metal strainer or food mill to remove pulp and seeds; reserve juice.
- In a large saucepan, mix sugar and 4 cups water. Bring to a boil, stirring occasionally, until temperature reaches 260 degrees F (125 degrees C). Add blueberry juice and boil for 1 minute. Stir in lemon juice and remove from heat. Let cool and freeze or can as desired.
Nutrition
Amount Per Serving (8 total)
- Calories
- 390 cal
- 20%
- Fat
- 0.6 g
- < 1%
- Carbs
- 100.5 g
- 32%
Based on a 2,000 calorie diet
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Reviews (9)
Rate This Recipe
"Great recipe, easy to make with strawberries. If you alter the number of servings, don't add 4 cups of water in the second step. I had to use cornstarch to thicken it...." See more"
Barbara
"This is a wonderful recipe to top off Angel Food cake with. I substituted orange rind for the lemon rind, and apple/white grape juice for the lemon juice. I did not strain the pulp because I wante..." See mored to retain the fiber. I will save this recipe and use it again, perhaps as written next time."
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