I found the best deal on blueberries when I went to the store this week. They were fresh and beautiful. The problem was, there was no way I was going to eat them all before they went bad. So, some went in the freezer, and the rest went toward this Crockpot Blueberry Syrup. This stuff is sinfully delicious and simple to make
I got out my 4 quart crockpot, 3 pints of blueberries, 1 cup of sugar, and 1 tbsp of lemon juice.
After thoroughly washing the berries they went in the crock pot with the sugar and lemon juice. You can totally use frozen blueberries for this too. I have done that in the past and it turns out amazing. Cook it on high for 3 hours. As the blueberries get hot they burst open creating a juicy syrup with the sugar.
Now if you want your syrup with out bits and pieces of blueberry now is when you will toss it in the blender or use an immersion blender and puree it. If you like little chunks of fruit in your syrup (which is how I like it. Just use a potato masher or a back of a fork to make sure all of the blueberries are broken up.
Cook on high for another 30 minutes without the lid.
I ended up with 3 jars full of this delightful CrockPot Blueberry sauce!
What do you do with it? Just about anything you want! It is good on…
- 3 Pints Blueberries (washed or 5-6 cups frozen blueberries)
- 1 cup sugar
- 1 tbsp lemon juice
- Place all of the ingredients in the crock pot on high for 3 hours.
- If you would like your sauce without chunks use a blender or animmersion blender to puree. Otherwise, use a potato masher or the back of a fork to make sure all the blueberries are mashed.
- Return to, or leave in crockpot for another 30 minutes with the lid off.
- Place in jars and refrigerate until ready to serve.
- You can use a hot water method to can this syrup to make it shelf stable. For more info see here.
Amanda is a busy mom of 3 running her own business, homeschooling, and managing a household. She creates yummy crockpot recipes to help her spend less time in the kitchen and more time doing what she loves.