Canning Blueberry Syrup

Yummy.  So good on homemade waffles, pancakes or even over ice cream.  I love to can.  That way I just make a mess once.  Homemade syrup is out of this world good.  If you don't want to process your own blueberries just buy some 100% pure blueberry juice.

CANNING BLUEBERRY SYRUP
(6 pints)

Ingredients:
*18 cups fresh blueberries (makes about 5 1/2 - 6 cups juice)
*4 cups warm water
*1 teaspoon ground cinnamon (optional)
*Zest from 2 lemons
*6 cups granulated sugar
*8 cups warm water
*Juice from 2 freshly squeezed lemons

Directions:
~Remove any stems or leaves from blueberries (only if you plan on using the pulp).
~Mix blueberries, 4 cups water, cinnamon and lemon zest into a large pot.
~Bring to a low boil over medium heat.
~Boil for 5 minutes.
~Line several layers of cheesecloth over a deep bowl (I like to put a large rubber band over the ends of the cheesecloth and the bowl).
~Gently pour blueberry mixture over cheesecloth.
~Allow to drip for 3-4 hours.
~Discard blueberry pulp (I use it to make a blueberry cake or blueberry crisp).
~Bring water to a boil in canner.
~Sterilize jars, lids & rings.
~In a large stainless steel pot, combine sugar and remaining water.
~Bring to a boil over medium heat, stirring to dissolve sugar.
~Cook sugar water until the temperature reaches 230 degrees (about 10-15 minutes).
~Add blueberry juice.
~Turn heat to high.
~Bring mixture to a boil, stirring occasionally.
~Boil for 5-6 minutes, stirring often.
~Remove from heat and stir in lemon juice
~Ladle syrup into hot jars, leaving 1/4 inch headspace.
~Wipe rim clear of any residue (will not seal if this step in not done).
~Place lid and ring on jar.
~Place in boiling water canner for 10 minutes.
~Remove from water and allow to cool on the counter or table (I always put a towel over the surface first).
~Allow to sit for 24 hours before storing.
~Make sure all the jars have sealed.