ereks mom Posted December 30, 2009 Share Posted December 30, 2009 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? Quote Link to comment Share on other sites More sharing options...
cjzimmer1 Posted December 30, 2009 Share Posted December 30, 2009 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. Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You can post now and register later. If you have an account, sign in now to post with your account.