Delicious blueberry syrup made with Pomona pectin.
You can make this with sugar, or honey, or, you can make it sugar-free.
You can also make this with frozen blueberries.
Jar size choices: 125 ml (1/2 cup / 4 oz) OR quarter-litre (1/2 US pint / 250 ml / 8 oz)
Processing method: Water bath or steam canning
Yield: 4 x quarter-litre (1/2 US pint) jars
Headspace: 1 cm (1/4 inch)
Processing time: 10 minutes. Adjust time for altitude when over 300 metres / 1000 feet.
Blueberry Syrup (Pomona)
A delicious blueberry syrup that you can make with the sweetener of your choice.
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.
How to water bath process.
How to steam can.
When water-bath canning or steam canning, you must adjust the processing time for your altitude.
For stevia, Better Stevia liquid stevia was the stevia used.
Information about Pomona pectin.
More information about Sugar and Salt-Free Canning in general.
- If using frozen blueberries, measuring before thawing. Then thaw them either on the counter or in the microwave (zap from frozen for 4 to 5 minutes.) Don’t drain any juice off; mash that back into the berries.
- Mash the fruit by hand for best results. Using a machine will damage the natural pectin in the fruit.
- If you want a smoother syrup, press mashed fruit through a sieve and use just the juice.
- Pomona pectin comes with a small pouch of powdered calcium for you to mix with water to make calcium water.
- The pectin powder will clump if you just mix it straight into the fruit; that’s why you mix it with something first.
- If you are using liquid stevia, how much you will need will depend on the tastes of your crowd and how sweet / tart that particular batch of blueberries was.
- To use alternative sweeteners such as Splenda, agave, etc, contact Pomona directly to inquire about amounts they would suggest and how to incorporate. It’s almost certainly possible.
Drizzle this over anything you would normally put a syrup on.
Or, put some into a measuring cup, and mix in some vinegar (of your choice) to make a fruit vinaigrette for a salad.
Source: Duffy, Allison Carroll. Preserving with Pomona’s Pectin. Beverly, MA: Fair Winds Press. 2013. Page 47.
Sumberg, Mary Lou. Fruit Syrup. Blog post 2 April 2014. Accessed October 2016.
Developed following Pomona Fruit Syrup guidelines with the direct kind assistance of Connie Sumberg.
- None. Slightly redid pectin powder process to accommodate stevia in liquid form.
Per 2 tablespoons:
- 42 calories, 6 mg sodium
Per 2 tablespoons:
- 36 calories, 6 mg sodium
Per 2 tablespoons:
- 19 calories, 6 mg sodium
- Weight Watchers PointsPlus®: 2 tablespoons: 0 points, 3 to 6 tablespoons: 1 point; 7 to 10 tablespoons: 2 points.
* Nutrition info provided by https://caloriecount.about.com
* PointsPlus™ calculated by healthycanning.com. Not endorsed by Weight Watchers® International, Inc, which is the owner of the PointsPlus® registered trademark.
* Better Stevia ® is a registered trademark of the NOW Foods Company.