Blueberry Topping

Recipe View In a large stockpot, gently crush the blueberries with a potato masher to release their vibrant juices. (5 minutes)

Recipe View Add 2 cups of water and the grated lemon peel to the pot. Simmer over low heat for 5 minutes, allowing the flavors to meld and infuse. (5 minutes)

Recipe View Strain the blueberry mixture through a cheesecloth-lined strainer, a fine-mesh sieve, or a food mill to separate the pulp and seeds from the precious juice. Reserve the flavorful blueberry juice. (10 minutes)

Recipe View In a large saucepan, combine the sugar and remaining 4 cups of water. Bring the mixture to a rolling boil over medium-high heat, stirring occasionally to dissolve the sugar. Continue boiling until the temperature reaches 260°F (125°C), using a candy thermometer to monitor. (15-20 minutes)

Recipe View Carefully pour the reserved blueberry juice into the boiling sugar syrup. Return to a boil for 1 minute. (2 minutes)

Recipe View Remove the saucepan from the heat and stir in the fresh lemon juice to brighten the flavor. (1 minute)

Recipe View Allow the blueberry topping to cool completely before transferring it to an airtight container. Store in the refrigerator for up to 2 weeks, or freeze for longer storage.