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How to Make Blueberry Syrup plus Blueberry Butter (+Video)

Updated: Jul 5, 2021

Picking fresh fruit and veggies during summer is a given for any gardener. Fresh blueberries are no exception and are both easy to pick, taste delicious and pleasing to look at.

Here in Southeastern Georgia, blueberries grow readily and you don’t have to look hard to find a place to pick them. Morning Belle Farms in Woodbine, Georgia offers a serene location a bit off the beaten path to pick certified USDA organic blueberries.

We pulled up to the farm greeted by a farm stand with grapes growing on the supports. Two tow-headed toddlers were enjoying a bag of popcorn and the farm staff welcomed us and left us to the blueberries.

The blueberry orchard takes up about 7 acres total and there were so many bushes loaded. You could easily fill a bucket on one or two. So after we picked 7.5 lbs of blueberries I wanted to do something with them other than freeze them all and my girls had already eaten enough to get a bellyache.

I found a recipe that made both blueberry butter and blueberry syrup. What's better than a 2-in-1!


Blueberry Syrup + Blueberry Butter

Yields: about four 8-oz jars of syrup and five 8-oz jars of butter

I always recommend preparing extra jars just in case

12 cups of blueberries

~4 cup of water

6 cups of granulated sugar, divided (3 & 3)

2 cups of corn syrup (Kayro light was what I used)

2 lemons

1 tsp ground nutmeg

1/2 tsp ground saigon cinnamon

In a heavy bottom, stainless steel pot, combine the blueberries with 3 cups of water. Bring to a boil, stirring and crushing the berries with a masher or an immersion blender. Once boiling, reduce heat to gentle boil and stir occasionally for 5 mins

Carefully (hot!) transfer the berries to a strainer lined with cheesecloth over a deep bowl, preferably one with measurements. Let drip until 5 cups of blueberry juice obtained, add a little water if necessary but I had more than enough. Place the pulp and remaining juices into a blender or food processor.

If you haven't already, now would be a great time for preparing water-bath canner by bringing to a boil, and sanitizing your jars and lids.

Because it will take a bit longer I recommend getting your blueberry syrup ready next. In a clean, large stainless steel pot (I just washed my original one) combine the blueberry juice, 1 cup of water and 3 cups of the granulated sugar. As the sugar is dissolving and the juice begins to boil, add HALF of your lemon juice and the 2 cups of Kayro. Boil steadily, stirring occasionally for about 35 mins. When done you will need to ladle off any foam on top before ladling into jars with a funnel.

Meanwhile prepare your blueberry butter in another medium to large stainless steel pot by combining the puree that you have now processed in the blender or food processor until smooth. Add your remaining 3 cups of sugar, the lemon zest and lemon juice, stir well and then add you nutmeg and cinnamon. Stir frequently on a medium boil until the mixture thickens and holds its shape on a spoon. You can also place a spoon and plate in the freezer and use this to test it as it will cool it down faster and the final texture will be more quickly revealed.

Ladle hot butter and syrup into jars leaving 1/4 inch headspace, wipe rim with vinegar on a rag, center lid on jar and screw band down until resistance met to a fingertip-tightness. If using glass jars such as Weck, center the lid and rubber ring in place and snap on the metal clamps across from one another.

Place jars in water-bath canner and bring to a boil, processing for 10 minutes. Remove canner lid, wait 5 minutes then remove jars, cool and store while listening for that delightful "pop". After about 12-24 hours if the lids have sealed well you can remove the rings and store.


We enjoy the syrup over my homemade sourdough pancakes and the butter is great on both biscuits, zucchini bread and goat cheese with crackers.

I hope you enjoy this recipe. I always love canning on rainy weekends when I can't be outside in the garden. Processing and preserving your harvest is just as important to me as growing the food itself. While we did not grow these blueberries we were supporting a wonderful local family who truly values keeping food clean.

If you find yourself in Southeast Georgia, consider a visit to Morning Belle Farm, not only do they have amazing blueberries, they often have produce available from other local farmers and hobby farmers.

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