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 Blueberry Chef
 - Recipes for Blueberries.

BLUEBERRY PANCAKE SYRUP

8 cups fresh blueberries

5 cups sugar

1 cup corn syrup

lemon juice, optional

 Wash the berries.  Place in a large saucepan and crush with a potato masher to release juices. 

Heat fruit just to boiling, stirring to prevent sticking.  If fruit is too firm, simmer for one or two minutes, but no longer as you will cook the berries and lose the fresh fruit flavor.  Pour fruit into a jelly bag and allow juice to collect in a large bowl.

 Measure 4 cups juice into a large saucepan.  Stir in the sugar and corn syrup.  (The mixture rises during the one minute boiling and needs lots of space to prevent it from boiling over the sides of the pan.  Bring to a full rolling boil.  Boil rapidly for one minute.  Do not over-boil or syrup may gel.

 Remove from the heat and spoon off any scum.  Add lemon juice to taste if desired.  Makes seven cups.