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:
SYRUPS MADE WITH JUICE
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!!