*6 cups fresh blueberries
*1 cup granulated sugar
~In a medium saucepan, mix water & blueberries.
~Use a potato masher and crush the blueberries.
~Bring the mixture to a boil over medium-high heat.
~Once the mixture comes to a boil, reduce heat and simmer for 20 minutes, stirring occasionally.
~Thinly peal lemon peal, from lemon, with very little white pith on it (the white stuff is bitter), set aside.
~Squeeze lemon juice from the lemon, into a small bowl, and set aside.
~Remove from heat.
~Place a fine sieve over a heatproof bowl.
~Carefully pour hot blueberries mixture into sieve.
~Use a wooden spoon or small ladle and press against blueberry mixture until all juice as been collected in heatproof bowl.
~Either discard pulp or make blueberry butter like I do.
~Pour blueberry juice into a clean medium size saucepan.
~Stir in sugar & lemon peals.
~Bring mixture to a boil of medium heat.
~Reduce heat and simmer for 25-20 minutes or until syrup thickens slightly.
~Add 2 tablespoons of the lemon juice.
~Simmer for 3-4 more minutes.
~Remove from heat, and cool completely.
~Remove lemon peals.
~Store in an airtight container in the refrigerator, for up to 6 months (I like to can my, via a hot water bath).