Vanilla Blueberries in Syrup

  • Makes 4 pints
  • Denise Sawyer
Vanilla Blueberries in Syrup.  It’s delicious served over pancakes, waffles, french toast, ice cream and even a sweet topping for fried or baked chicken!
Ingredients:
  • 4 pints Georgia Blueberries, washed
  • 6 cups of water
  • 6 cups of sugar
  • 1 vanilla bean, split
  • 2 tbsp lemon juice
Directions:

Using the backside of a knife, scrape out the vanilla bean seeds.  Place the seeds of the vanilla bean into a large pot along with the actual vanilla bean pod.  Add the sugar and water and bring to a boil over medium heat.  Add the Georgia blueberries, and continue to simmer over low heat until the blueberries begin to get soft (about 10 minutes). Increase the heat to medium and continue to cook until the fruit is completely tender (about 20 minutes).

Remove the pot from the heat. Remove and discard the vanilla bean pod.  Stir in the lemon juice.  Allow the fruit and syrup to cool to room temperature.  Pour the fruit into pint jars and cover with the syrup leaving about ¼ inch of space at top.  Seal the jars and process for 15 to 17 minutes in a boiling water bath. Store in a cool, dark place.

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