Blueberry Topping

My mother-in-law gave me this recipe. My family puts it on anything from pancakes to vanilla ice cream. It is best served warm, right after making. Fresh blueberries are recommended.

Step: 1

Place blueberries in a large stockpot and crush with a potato masher. Add water and lemon peel; simmer over low heat for 5 minutes. Strain fruit through cheese cloth, metal strainer or food mill to remove pulp and seeds; reserve juice.

Step: 2

In a large saucepan, mix sugar and 4 cups water. Bring to a boil, stirring occasionally, until temperature reaches 260 degrees F (125 degrees C). Add blueberry juice and boil for 1 minute. Stir in lemon juice and remove from heat. Let cool and freeze or can as desired.

Per Serving: 390 calories; protein 1.3g; carbohydrates 100.5g; fat 0.6g; sodium 1.8mg.

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