(Photo by me, Doris)
This syrup/sauce can be used on pancakes, waffles, toast, and even ice cream. (Because it’s sweet, not a lot is needed.) I was first introduced to this ‘so good’ kind of blueberry syrup by Ryan and Jennifer– they made some after picking blueberries near Clintonville.
Rather than copy everything about how I make ‘canned blueberry syrup’, I’ll just post the website where I got it from: http://www.pickyourown.org/blueberrysyrup.htm