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laurieclark
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PdfIn a non-reactive pan, whisk together sugar and salt.
Stir in water and lemon juice.
Turn the heat to medium high and stir in blueberries.
Bring to boil.
Once boiling, cook for 2 minutes stirring consistently, scraping the bottom to prevent burning.
Use an immersion blender or a food processor to puree the syrup for a smother, thicker syrup.
Stir in vanilla extract.
Put in fridge and store for 1-2 weeks.
Canning - Prepare water bath canner, sterilized jars and rings. Ladle hot syrup into ½ pint or pint size jars leaving ¼ inch headspace. Wipe rims of jars and place lids on top. Seal with the rights and place jars in simmering water bath. Bring water to boil and process jars for 15 minutes. Remove jars and allow to cool for 12-24 hours. Check lids for proper seal. Canned blueberry syrup can last 18+ months.