BLUEBERRIES GROW REALLY WELL IN MY NEIGHBORING state of New Jersey. Because they’re so cheap and good, I go a little crazy each summer and buy far more than I can possibly eat before they go bad. I make Blueberry Jam (page 41), Blueberry Butter (page 56), and put some up whole in syrup. Canning them whole in syrup gives you a world of options beyond toast, pancakes, and yogurt. I like to stir them into muffin batter or bake them in a freeform pie for Thanksgiving or Christmas.
1 cup/200 g granulated sugar
4 pounds/1.8 kg blueberries
Prepare a boiling water bath and 4 regular-mouth 1-pint/500 ml jars according to the process on page 10. Place the lids in a small saucepan, cover them with water, and simmer over very low heat.
In a large saucepan, combine the sugar with 3 cups/720 ml water and bring to a simmer.
Bring a large pot of water to a boil and blanch the blueberries for 30 seconds. Drain them well and pour the berries into the saucepan with the syrup. Stir to combine.
Ladle the fruit and syrup into the prepared jars, leaving ½ inch/12 mm of headspace. Make sure that the fruit is submerged in the syrup. Gently tap the jars on a towel-lined countertop to help loosen any bubbles before using a wooden chopstick to dislodge any remaining bubbles and add additional syrup, if necessary.
Wipe the rims, apply the lids and rings, and process in a boiling water bath for 15 minutes (see page 11).
