Jump to content

What's with the ads?


Homemade blueberry syrup -- Make with juice or whole berries? How long does it keep?

This topic has been archived. This means that you cannot reply to this topic.
1 reply to this topic

What's with the ads?

#1 ereks mom

ereks mom

    Apprentice Bee Keeper

  • Members
  • PipPipPipPip
  • 6586 posts

Posted 30 December 2009 - 02:41 PM

A while back, I made blueberry muffins, using canned blueberries. I drained the liquid and used it to make blueberry syrup (added sugar & cornstarch). It was really good! Now I have a whole can of blueberries and was thinking of making syrup again.

Two questions:

1) Should I follow the same procedure as before, using the berries in another recipe and making syrup from the juice? OR should I puree the berries & juice together to make the syrup? (And would I then need to strain the puree?)

2) How long does this kind of syrup keep if stored in the refrigerator?

#2 cjzimmer1


    Hive Mind Queen Bee

  • Members
  • PipPipPip
  • 3265 posts

Posted 30 December 2009 - 04:02 PM

I've never used canned blueberries but our blueberry syrup recipe uses water, sugar and whole blueberries so I would imagine you could just use the canned blueberries as is (unless you object to the chunks of blueberries in which case you could puree them). Don't know anything about how long it would keep but I would imagine it would keep a week or more.