I wouldn’t call this a “Kitchen Disaster”, exactly, maybe more of a disappointment. Remember when I made the blueberry syrup last year?
When I opened a jar of blueberry syrup to make a Blueberry Spritzer, I saw that the syrup is a bit too jelled. I added too much clear jel. Clear Jel is some strong stuff, in the original recipe I used 1 Tablespoon of Clear Jel to 5 cups of juice! This doesn’t make the blueberry syrup unedible, it just means I have to heat it up a bit before I use it as an actual syrup. It still tastes like wonderful blueberries! So I’m editing my recipe to include only 2 teaspoons of Clear Jel.
Below is my note on the change to the recipe:
Blueberry Pancake Syrup:
- 5 Cups Blueberry Juice
- 3 Cups sugar
- 1 Cup water
- Juice of 1 lemon
- 2 teaspoons Clear Jel
- In a large, deep stainless steel saucepan, combine blueberry juice, sugar, water, and lemon juice. Bring to a boil over high heat, stirring to dissolve sugar. Reduce heat to medium-high and boil steadily, stirring occasionally, until mixture has reduced down.
- Make a slurry with the Clear Jel and add that to the blueberry juice. Cook down until mixture has thickened slightly
- **Note about Clear Jel** Clear Jel does not thicken until it cools, so don’t cook down the syrup so much that it is actually gelling. This is a syrup not a jelly. If you cook the syrup down too much, when the syrup cools, the clear jel will make it a jelly like consistency.
- Ladle into jars leaving a quarter inch headspace, process for 10 minutes