Blueberry Pancake Syrup

---

I've made this blueberry syrup several times, but i bet it would work well for raspberries. it's worth a try!!

---

Steps

---

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 peel and bring to a simmer.

---

Turn heat down to low and cook the berries for 5 minutes at just under a simmer.

---

Pour the hot berries 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 about 2 cups.

---

Discard the berry pulp.

---

Combine the remaining 2 cups water with the sugar in a small saucepan.

---

Bring the mixture to a boil , stirring , until the sugar is dissolved and the mixture is clear.

---

Wash down the sides of the pan with a wet pastry brush , then boil the syrup , without stirring , until it reaches 260 degrees on a candy thermometer.

---

Add the blueberry syrup to the sugar syrup and bring the mixture to boil.

---

Boil for 1 minute.

---

Let the syrup cool , then add lemon juice to taste.

---

Pour the syrup into two pint jars a.

---

Ingredients

---

blueberries, water, lemons, rind of, sugar, lemon juice