3 c. fresh or frozen blueberries
1 1/2 c. water Crush berries thoroughly, add water and bring to a boil, cover and simmer 3 or 4 minutes. Drain through colander, pressing berries to extract all the juice. Strain juice through 3 or 4 thickness of damp cheese cloth or jelly bag. Makes about 2 cups of juice. SYRUP: 1 1/4 c. juice
1 1/2 c. sugar
1/4 c. white corn syrup
1 tbsp. lemon juice Mix ingredients in saucepan large enough to boil freely. Stir to dissolve sugar. Bring to a full rolling boil that cannot be stirred down. Boil 2 minutes. Remove from heat, skim with a metal spoon. Pour into sterilized jars and seal. Refrigerate or for long term storage process in boiling bath canner 10 minutes. Makes 2 half pints. | 
