Every fall, in the hills surrounding Camp Denali and North Face Lodge, we gather gallons and gallons of fresh blueberries to make our own syrup and jam.
Yield: 1 gallon
1) Measure the berries, sugar, and apple juice into a large blender and process until well mashed.
2) Pour into a large, heavy-bottomed stock pot. Slowly bring to a boil, adding more juice if needed.
3) Cook for 20 minutes at a hard, rolling boil.
4) Ladle into hot, sterilized jars and seal with sterilized lids. Allow to cool before moving.
Filed In: Breakfast