Blueberry Sauce for Pancakes and Waffles
1 kg/ 2.2 pounds blueberries
500 g/ 1.1 pounds sugar
1 ½ tablespoons corn starch
1 organic lemon, juice and zest
Mix the blueberries and the sugar in a large non-reactive bowl. Mash the berries with a potato masher a little bit to help them release some juice and leave them stand over night.
Sterilize the jars.
Take some of the juice and place it in a small bowl. Add the corn starch and mix well until you have a paste.
Place the berries in a larger pan, add the lemon juice and zest and bring everything to a boil. As soon as it starts to boil, add the corn starch paste and mix very well to avoid clumps. Lower the heat and let cook for about 10 minutes.
Pour the sauce into the sterilized jars, leaving 1 cm/ 0.4 inches free. Place the lids on the jars and leave to cool. Store in the cellar or dark, cool place.
Canned blueberry sauce to enjoy all year around over pancakes, waffles or even cake
3 jars of about 500 g
Saturday, September 5, 2015 - 12:52am