5 cups blueberries (fresh or frozen), about 1 pound
¼ cup honey, maple syrup, or sugar (more or less to taste)
2 Tablespoons water
2 Tablespoons cornstarch
2 Tablespoons water
Instructions
In this order: Add 2 Tablespoons water, blueberries, then honey to the pressure cooker pot.
Secure the lid and turn pressure release knob to a sealed position. Cook at high pressure for 1 minute.
When cooking is complete, use a natural release for 5 minutes, then release any remaining pressure. If foam spurts from the valve, flip the knob to sealed and wait 1 minute before releasing again.
Store leftovers in the refrigerator for up to a week. The syrup will thicken a bit when it is chilled.Â
Notes
If you’d like more texture, stir a cup of fresh blueberries into the syrup after it’s thickened.
The amount of cornstarch slurry needed will depend on the blueberries. If you use frozen you’ll have a lot of juices to thicken vs. fresh.
The amount of sweetener will vary depending on how sweet you want it and how sweet your blueberries are. If your blueberries are sweet, you may even want to start with 2 tablespoons of sweetener.
After you add the cornstarch, DON’T STOP STIRRING! Once it starts to thicken, it will pop and splatter quite a bit. Pull it off the heat quickly.
Use this recipe as a baseline for any berry syrup. Strawberries, blackberries, raspberries, etc.
We use cookies to ensure that we give you the best experience on our website. If you continue to use this site we will assume that you are happy with it.OkRead more