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Home / Seasonal Summer / Blueberry Syrup (Pomona)

Blueberry Syrup (Pomona)

Filed Under: Juice, Seasonal Summer Tagged With: Blueberries, Pomona Pectin, Syrup

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.

Contents hide
  • 1 The recipe
  • 2 Blueberry Syrup (Pomona)
    • 2.1 Ingredients
    • 2.2 Instructions
    • 2.3 Nutrition
  • 3 Reference information
  • 4 Recipe notes
  • 5 Usage suggestions
  • 6 Recipe Source
  • 7 Nutrition information
    • 7.1 With sugar
    • 7.2 With honey
    • 7.3 Sugar-free version

The recipe

Jar size choices: 125 ml  (½ cup / 4 oz) OR quarter-litre (½ US pint / 250 ml / 8 oz)

Processing method: Water bath or steam canning

Yield: 4 x quarter-litre (½ US pint) jars

Headspace: 1 cm (¼ inch)

Processing time: 10 minutes. Adjust time for altitude when over 300 metres / 1000 feet.

Print

Blueberry Syrup (Pomona)

A delicious blueberry syrup that you can make with the sweetener of your choice.
Course Dessert
Cuisine American
Keyword Blueberries
Prep Time 15 minutes minutes
Cook Time 20 minutes minutes
Total Time 35 minutes minutes
Servings 4 quarter-litre (½ US pint / 8 oz) jars
Calories 19kcal
Metric - US Customary

Ingredients

  • 1 kg blueberries (2 ½ lbs / 9 cups)
  • 2 teaspoons calcium water
  • 1 teaspoon Pomona pectin powder
  • 4 tablespoons lemon juice
  • 200 g sugar (white. 1 cup / 8 oz OR 125 ml (½ cup / 4 oz) honey OR 1 teaspoon liquid stevia)
Metric - US Customary

Instructions

  • 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 (½ US pint / 8 oz) jars.
  • Leave 1 cm (¼ 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.

Nutrition

Serving: 2g | Calories: 19kcal | Carbohydrates: 4.7g | Protein: 0.3g | Fat: 0.1g | Sodium: 6mg | Fiber: 0.9g | Sugar: 3.1g

Reference information

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.

What is the shelf life of home canned goods?

Recipe notes

  • 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.

Usage suggestions

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.

Recipe Source

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.

Modifications made:

  • None. Slightly redid pectin powder process to accommodate stevia in liquid form.

Nutrition information

With sugar

Per 2 tablespoons:

  • 42 calories, 6 mg sodium

blueberry jam pomona nutrition regular

With honey

Per 2 tablespoons:

  • 36 calories, 6 mg sodium

blueberry jam pomona nutrition honey

Sugar-free version

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.

blueberry jam pomona pectin

* 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.

Tagged With: Blueberries, Pomona Pectin, Syrup

Filed Under: Juice, Seasonal Summer Tagged With: Blueberries, Pomona Pectin, Syrup

Reader Interactions

Comments

  1. Shirley Monroe

    December 27, 2018 at 4:16 pm

    Will using frozen blueberries in place of fresh affect the PH of my final product and make the sauce more thinner? I’m making a blueberry sauce and blueberries are out of season? Thank You

    Reply
    • Healthy Canning

      September 11, 2019 at 3:30 pm

      You are fine. It won’t affect the pH of your final product. Measure the blueberries from frozen, and use from frozen.

      Reply
If you need FAST or relatively immediate canning help or answers, please try one of these Master Food Preserver groups; they are more qualified than we are and have many hands to help you. Many of them even operate telephone hotlines in season.
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“THE preservation of fruits and vegetables by canning is now an exact and known science. Our grandmothers, and even our mothers, were content to lose entirely many quarts of fruit each year; and they were never surprised to find a layer of mold on top of each jar. Science has made wonderful advances, however, and in these days any woman can preserve fruit and vegetables without the loss of a single jar or a trace of mold.”

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