Blueberry syrup

This might seem like a simple recipe. There’s only a few ingredients, but it is not a common ingredient in grocery stores so I am including it here. The syrup comes together fairly easily. The blueberries keep the syrup from becoming candy, by having too many particles which are non sugar in the mix. You can remove a larger portion of the water and still not have candy than you can in a mixture which is mostly sugar. I remember my parents making a blueberry syrup when I was a kid, and I purchased a souvenir bottle from a Blueberry festival in a town a lived in for several years, which I still have. This is great on pancakes, however I used it in a blueberry ice cream recipe, which is forthcoming, as the sweetener.

Ingredients:

• 2 lbs fresh blueberries
• 4 cups granulated sugar
• 1 cup Karo syrup
• Enough water to cover the blueberries in the pan by a half inch

Instructions:

1. In large pan bring blueberries and water to a boil over medium high heat.
2. Cook until softened 30 to 40 minutes.
3. With immersion blender puree blueberries and water until you have particles smaller than sand.
4. Add sugar and Karo syrup.
5. Reduce heat to medium.
6. Cook, stirring when necessary, until you can see the entire shape of your stirring utensil left behind on the bottom of the pan. You may have to reduce heat and stir more often as the mixture thickens in order to avoid burning.
7. Allow to cool.
8. Package or serve.