Blueberry Lemongrass Syrup
It is such a short season for berries in Alberta, no need to stock your pantry with only jam. Blueberry syrup with the exotic, gingery flavor from the lemongrass will remind you of summer when you’re eating your pancakes this winter, as a topping for yoghurt or enjoy as a summer spritzer with a drop in sparkling water.
- 2 cups granulated sugar
- 6 pints blueberries about 12 cups
- 4 stalks lemongrass
- Zest of 2 lemons
In large saucepan, bring all the ingredients to a simmer over medium-high heat, stirring often to prevent burning. Lower the heat to a minimum and cook for 30 minutes.
When the blueberries have cooked down and the syrup is thick enough to coast the back of a spoon, it is done. Be careful not to overcook the mixture or it will thicken into a jam. Add more sugar to taste but keep in mind it will taste sweeter when cool.
Remove from the heat and blend in the pot with an immersion blender or transfer in batches to a blender. Strain the liuid through a fine mesh sieve.
Fill hot jars, leaving ¼ inch headspace. Check for air bubbles. Wipe rims, cover with prepared lids. Screw on bands until resistance is met; increase to fingertip tight. Place in boiling water canner for 20 minutes.
To cut the lemongrass, trim all but the bottom 3 to 4 inches of stalks. Discard the tough outer sheath, then bruise and chop the white insides.
Adapted from Tart and Sweet by Kelly Geary and Jessie Knadler