Open Saturday and Sunday, August 25 and 26, 9 am to 6 pm; Blueberry syrup recipe

John Close planted our heirloom blueberries in the early 1940s. He chose a wide variety of blueberries so we have berries all season. You'll find Dixi, Eberhardt, Rubel, Stanley, Jersey and Olympias available for picking. Best picking will be with the later varieties.



Blueberry Syrup Recipe (also given in recipe area of site).

Makes 2 cups. We usually double the recipe. Besides topping pancakes and waffles, you can use the syrup on ice cream and yogurt. It lasts well in the refrigerator.

1/2 cup sugar
2 cups blueberries
1/2 teaspoon finely shredded orange peel
1/2 cup orange juice
1 tablespoon lemon juice
1 tablespoon cornstarch
1/4 cup cold water

How To:

1. In a heavy medium saucepan, combine 1/2 cup sugar, 2 cups blueberries, 1/2 teaspoon finely shredded orange peel, 1/2 cup orange juice, 1 tablespoon cornstarch dissolved in 1/4 cup cold water.

2. Cook and stir over medium heat until thickened and bubbly.

3. Cook and stir 2 minutes more.

4. Remove from heat. Sauce will thicken as it cools.

We usually store ours in a quart jar. Store leftovers in the refrigerator.