Boiling Liquid

rocketjeremyJuly 8, 2011

Crazy thought....or hopefully not too crazy. I did a batch of blueberry pie filling today. As per the instructions I was boiling batches of blueberries at a time to heat them before combining them with the clear jel.

At the end I have a pot full of the liquid I boiled in that has now taken on a deep blueberry color as well as blueberry flavor. Before I pour it down the drain (stuck it in the fridge now) would it be good to use to make blueberry syrup? I had planned to make the syrup after the pie filling and this liquid stuck in my mind.

I'm thinking of something like page 195 Ball Complete book or the simple:


4 cups juice

4 cups sugar

1/4 cup lemon juice (if desired)

1/2 package or less powdered pectin (if desired)

1. Mix juice, sugar, lemon juice and pectin.

2. Bring to boil and boil 2 minutes.

3. Remove from heat, skim off foam, and pour into 1/2 pint or 1 pint canning jars to within 1/2 inch of top.

4. Adjust lids and process in boiling water bath canner for 10 minutes.

5. Remove from canner and let cool.

6. Check lids, labels, and store in cool, dry place.

Not sure if this crazy idea will work. Or if it won't be strong enough flavor or there is a bad result from doing it. If it does I wish I would have tried it with other fruits I made pie filling from!!

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Definitely make syrup.

I usually use half as much sugar as juice. Then I boil rapidly until I hit 218 or 219 on my thermometer. Then BWB for 10 minutes.

    Bookmark   July 8, 2011 at 8:45PM
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Pixie lou,

Thank you that is great news!! I'm so happy I can give this a try. Just wish I had thought of this when I did cherry pie filling a few weeks ago!! Do you use any pectin at all or just a 2:1 with juice and sugar?



    Bookmark   July 8, 2011 at 9:14PM
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val_s(z5 central IL)

Jeremy - Have you tasted the blue water? I'm thinking that it wouldn't taste as much like blueberry juice as you might think. When you think about it, it's not really juice, just water with some fruit boiled in it.

Just my opinion.


    Bookmark   July 8, 2011 at 10:56PM
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I don't use pectin in my syrup at all. Just the 2:1 and boil until it hits syrup temp on my thermometer.

If your blue liquid isn't very blueberry flavored, then you could try boiling the liquid down a bit to intensify the flavor before you make the syrup. And you may want to strain the liquid thru a jelly bag or cheesecloth - don't want any bugs or stems in your syrup.

    Bookmark   July 8, 2011 at 11:28PM
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