About this recipe: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.
1.5kg (3 lb) blueberries, rinsed and drained
450ml (16 fl oz) water
1 tablespoon grated lemon zest
600g (1 lb 5 oz) caster sugar
1L (1 pint 15 fl oz) water
2 tablespoons lemon juice
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Method Prep:5min › Cook:15min › Ready in:20min
Place blueberries in a large stockpot and crush with a potato masher. Add water and lemon zest; simmer over low heat for 5 minutes. Strain fruit through a sieve to remove pulp and seeds; reserve juice.
In a large saucepan, mix sugar and water. Bring to a boil, stirring occasionally, until temperature reaches 125 degrees C. Add blueberry juice and boil for 1 minute. Stir in lemon juice and remove from heat. Let cool and pour into jars (or freeze) as desired.