Blueberry Syrup Pomona Food

BLUEBERRY SYRUP (POMONA)

Steps:

• Wash and stem blueberries.
• Mash the blueberries a layer at a time in something like a pie plate using something like a potato masher.
• Add to a large pot.
• Add the calcium water to the pot.
• Put on burner to start coming to a boil.
• Meanwhile, put the pectin powder in a bowl. Mix in the sugar, if using sugar. Then whisk in the lemon juice all at once (along with the liquid stevia, if using instead of sugar. If using honey, mix the lemon juice and honey first, then whisk into pectin powder.) Set aside.
• When blueberries have come to a full boil, stir in the lemon juice mixture a dollop at a time.
• Bring back to a boil, if necessary, and then let boil for another minute.
• Remove from heat.
• Ladle into 125 ml (4 oz) or quarter-litre (1/2 US pint / 8 oz) jars.
• Leave 1 cm (1/4 inch) headspace.
• Debubble, adjust headspace.
• Wipe jar rims.
• Put lids on.
• Process in a water bath or steam canner.
• Process either size jars for 10 minutes; increase time as needed for your altitude.

BLUEBERRY SYRUP

Steps:

• Combine berries, sugar and lemon juice in a saucepan and bring to a simmer. Mash some of the berries with a fork to release juices. Serve warm.

BLUEBERRY SIMPLE SYRUP

Steps:

• Mix blueberries, water, and sugar together using a whisk in a small saucepan over low heat until sugar is dissolved, about 5 minutes. Increase heat to medium and bring a gentle boil, stirring often, until syrup is thickened, about 15 minutes.
• Whisk lemon juice into syrup; serve immediately or cool.

BLUEBERRY SYRUP

Steps:

• Simmer 12 minutes.
• Cool and bottle.

BLUEBERRY SYRUP

Steps:

• Combine 1 cup blueberries and the lemon juice in a medium saucepan. Cook over medium heat, stirring often, until some berries begin to pop, about 2 minutes. Reduce the heat to medium-low and cook, stirring occasionally, until about half the berries have burst and the liquid has thickened, about 5 minutes.
• Stir in 1/3 cup syrup for a compote consistency and 1/2 cup for a thinner sauce. Add the remaining 1 cup blueberries, raise the heat to medium and simmer, stirring occasionally, until slightly thickened and some whole berries remain, about 5 minutes. Use immediately or refrigerate in an airtight container for up to 1 week.
• Reheat until warm to spoon over pancakes, waffles, French toast, scones, oatmeal or other hot breakfast treats, or grilled pork, chicken or steak. Serve cold over yogurt, ice cream, sorbet, pudding, custard, cheesecake or ricotta toast.