This recipe is from the Ball Complete Book of Home Preserving, aka my canning bible. This stuff is superb on pancakes, waffles, ice cream, and even in sweet tea! Have you ever had blueberry sweet tea? It's divine. Give it a try and thank me later.
makes six half-pint jars
7 C. Whole Blueberries
2 3/4 C. Unsweetened Apple Juice (or water)
1 Tbsp. Grated Lemon Zest
1 1/4 C. Granulated Sugar
2/3 C. Corn Syrup
1/4 C. Lemon Juice
Prepare canner, jars, and lids. Crush blueberries. Combine crushed blueberries, juice (or water), and lemon zest. Bring to a gentle boil over medium heat. While maintaining a constant but gentle boil, add sugar, stirring until completely dissolved. Continue boiling gently while stirring in corn syrup and lemon juice. Bring to a full rolling boil over high heat, stirring constantly. Boil hard for 15 minutes. Ladle hot sauce into hot jars, leaving 1/4 inch headspace, if necessary. Wipe rim, center lid on jar, and apply band to fingertip tightness. Process in a boiling water canner for 10 minutes. Turn off heat, remove lid and let stand in canner for additional 5 minutes. Remove jars, cool, and store.
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