This recipe was given to me by my mother-in-law. It’s served on everything in my family, including vanilla ice cream and pancakes. Warm, as soon as it is made, serving is preferred. It is advised to use fresh blueberries.
| Prep Time: | 5 mins |
| Cook Time: | 15 mins |
| Total Time: | 20 mins |
| Servings: | 8 |
| Yield: | 6 cups |
Ingredients
- 2 quarts blueberries, rinsed and drained
- 2 cups water
- 1 tablespoon grated lemon peel
- 3 cups white sugar
- 4 cups water
- 2 tablespoons lemon juice
Instructions
- Place blueberries in a large stockpot and crush with a potato masher. Add water and lemon peel; simmer over low heat for 5 minutes. Strain fruit through cheese cloth, metal strainer or food mill to remove pulp and seeds; reserve juice.
- In a large saucepan, mix sugar and 4 cups water. Bring to a boil, stirring occasionally, until temperature reaches 260 degrees F (125 degrees C). Add blueberry juice and boil for 1 minute. Stir in lemon juice and remove from heat. Let cool and freeze or can as desired.
Reviews
easy
I didn’t strain the blueberries out and I added cornstarch to thicken the sauce. I also added less water after reading the reviews. I used this for mini cheesecakes and it came out pretty good. Thanks for the recipe 🙂
Very nice topping. Will use this recipe again. Mashed the berries but did not discard anything – goes against the grain to throw good food out and besides, we like a sauce with texture. Added cornstarch as I don’t like a watery sauce. I note the recipe’s author acknowledges the need for cornstarch to thicken the sauce – is there no way to amend a recipe once its published?
As the person who posted this recipe, I’ve found, after some reviews, that you do need to add cornstarch to this recipe. I would say probably 1 tablespoon per cup of water. Thank you for the reviews and improving on this recipe over the years.
I dunno if I did something wrong but this came out wayyyyy to watery, I used half the water recomended and it was still more like a liquid than a sauce or topping. it did taste VERY good though, I still poured it on my cheescake.
Excellent topping. I used strawberries instead and it turned out fabulous. I added some constarch, as others had suggested. We used it over pound cake and vanilla ice cream…YUM!
Did great needed a bit of cornstarch or arrowroot to thicken but a good mixture and procedure. Chef Robear
Great recipe, easy to make with strawberries. If you alter the number of servings, don’t add 4 cups of water in the second step. I had to use cornstarch to thicken it.
This was very good, I did add some cornstarch to thicken it a little.
This is a wonderful recipe to top off Angel Food cake with. I substituted orange rind for the lemon rind, and apple/white grape juice for the lemon juice. I did not strain the pulp because I wanted to retain the fiber. I will save this recipe and use it again, perhaps as written next time.
Delicious and easy! Great for topping off any kind of breakfast, including toast, waffles, and pancakes!