I love making delicious fruit toppings! These range anything from jams, syrups or just a basic berry sauce! One of my best creations this last summer was our no sugar Blueberry sauce! It met such high shouts of approval from my family I knew I had to share it with you all. Especially since it is so easy to make, has amazing flavor, no sugar, and cans well! That’s right, it is an amazing addition to your food storage! I canned a lot of this blueberry sauce. I also altered it and canned a lot of the Huckleberry sauce. It is essentially the exact same recipe, just switching out the Blueberries for Huckleberries. And it still turned out amazing!
Blueberry Sauce Recipe
Now, I call this a blueberry sauce; but really it is the same as a nice blueberry syrup. It’s just that I found many people online prefer to call this a sauce than a syrup. So I’m calling it a sauce in hopes that more people will see our recipe and give it a try. But really it’s the same as a syrup. Plus, many people probably don’t think about canning and storing up blueberry sauce in their food storage; but it is quite possible. And really helps to brighten up the cold winter months when you have limited access to fresh berries in season.
- 2 Tablespoons arrowroot powder
- 2 Tablespoons lemon juice
- 2 pint berries
- 6 Tablespoons Grade A maple Syrup
- 6 Tablespoons water
- Mix arrowroot w/ lemon juice and set aside
- Put Berries, water and Maple syrup in sauce pan.
- Bring to boil for 4 minutes.
- Add arrowroot and lemon juice mixture
- simmer for another 3-4 minutes.
Process in jars and seal!
- pour into prepared jars leaving ⅛” from rim
- Wipe edges of jars
- Apply lids to an exact fit
- Process jars in a water bath according to your elevation needs just as you would a jam recipe
- Remove Jars and place upright on a towel to cool completely.
- After Jars are completely cool check lids to ensure they have sealed by pressing the middle of the lid with finger. If the lid springs back the jar has not sealed. It will need to be refrigerated and is not shelf stable.
I absolutely love this recipe because of using pure ingredients. It really adds to the flavor and lets the berry taste really shine. After creating the sauce you can portion out a bit to just put straight into the fridge and use fresh. The rest you can process in jars just like I mention in our Raspberry Rhubarb Jam recipe; and have it shelf stable in your food storage.
And as I mentioned I made this same recipe with a batch of Blueberries and then another batch with Huckleberries. Both turned out amazing and loved by the entire family. If you would like a more smooth syrup you can crush the berries as you cook them and then strain them through a cheesecloth as you put the syrup into the jars. But if you like berry chunks like we do; do your best not to crush them as you cook the blueberry sauce.
Once finished, this Blueberry sauce recipe is delicious as an ice cream topping, on cheesecake, or used as a syrup on top of pancakes and especially on our Mini German Pancakes!
If the recipe happens to turn out thick, simply cut down on the arrowroot slightly on the next batch.
Be sure to share them with your friends and family; believe me, they will thank you for it! And if you really enjoyed it be sure to PIN it, and share on your social sites. We have the easy share buttons below and to the left hand side!
How would you use this Blueberry sauce recipe?
Have you tried our simple and delicious Blueberry Sauce recipe? What did you think?