Hello children,Mama here,today we are going to make "homemade"
blueberry syrup!
Put your waterbath canner on the stove first thing...
Then you will need a 48-64oz bottle of blueberry juice.Please make
sure it is 100% juice,not the "cocktail" kind.
You pour the juice into a dutch-oven pot then add 1 package of pectin.
You have to use a whip to make sure the pectin is mixed in completely.
In a separate bowl,measure out 6 cups of sugar and set aside.
While this mixture is slowly coming to a boil...Have your jars,lids and
rings washed and kept HOT!
When the mixture comes to a boil,pull off stove and add the sugar.Use
the whip to make sure the sugar is all dissolved.Put pot back on the stove
and bring to a hard boil.Let the syrup boil for a few minutes then ladle
into the jars,wipe around the rims with a clean cloth place the lids and
rings on,set aside.
When you have filled all of your jars,CAREFULLY place into waterbath
canner.For pint size jars,can for 10 minutes,quart size jars,can for 20
minutes.When they are finished running through the canner,remove from
the canner and place the jars ontop of a towel on a countertop.They have
to cool and set for 24 hours.You will periodically hear a pinging sound as
they seal.After they have set,put away in a cupboard or pantry.I hope you
will enjoy the syrup.
PLEASE,when removing the lid off the waterbath canner,remove it away
from your face.

Do you know if Stevia can be substituted for the sugar in the recipe and if so how much would be used?

You hit home with this one...

I am a die hard blueberry lover.. I can't wait to try this over some waffles!

Toaster strudle's are the very best breakfast food ever