Blueberry pancake syrup is a delicious tradition that has won over palates in different regions of Latin America, although its origin dates back mainly to the kitchens of North America and Canada, where blueberries are abundant and highly valued. In these countries, blueberry syrup is a classic accompaniment to pancakes or hotcakes, serving to sweeten and provide a unique citrus and fruity flavor.
In Latin America, this type of syrup can vary in name and preparation, depending on the region: in Mexico it is sometimes known as "blueberry honey," in Argentina and Chile similar red fruit syrups are common, and in other countries it is simply called "blueberry syrup." This syrup has become popular thanks to its versatility and its intense flavor, which pairs perfectly with desserts, breakfasts, and snacks.
Its history is intertwined with the ancestral use of wild fruits to preserve their flavor throughout the year, and its preparation in syrup form not only extends the shelf life of the blueberry but also enhances its natural sweetness with a touch of lemon and sugar. Today, blueberry pancake syrup is a culinary icon that transcends borders and traditions.
How to prepare Blueberry Pancake Syrup
Ingredients:
Blueberries, Water, Lemon Zest, Sugar, Lemon Juice
Steps to prepare the syrup:
Pour the blueberries into a saucepan and crush them with a potato masher or a wooden spoon until most of the skins are broken.
Add 1 cup of water and strips of lemon zest and bring to a simmer over low heat.
Reduce the heat to low and cook the blueberries for 5 minutes at just below a simmer.
Pour the hot blueberries into a strainer lined with two layers of cheesecloth and let the blueberry juice drip through.
Twist the cloth to extract all the juice.
There should be approximately 2 cups.
Discard the blueberry pulp.
Combine the remaining 2 cups of water with the sugar in a small saucepan.
Bring the mixture to a boil, stirring, until the sugar dissolves and the mixture is clear.
Clean the sides of the saucepan with a damp pastry brush, then boil the syrup, without stirring, until it reaches 260 degrees on a candy thermometer.
Add the blueberry juice to the sugar syrup and bring the mixture to a boil.
Boil for 1 minute.
Let the syrup cool, then add lemon juice to taste.
Pour the syrup into two pint jars and refrigerate if you plan to use it within one or two months.
For canning, pour into canning jars with 1/2 inch of headspace at the top.
Process them in a hot water bath for 30 minutes.
Cool.
