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.

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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.

Ingredients:
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.