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!!

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.

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?

Thanks!!

~Jeremy

Just my opinion.

Val

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.