Does one really need to refrigerate blueberry syrup?

Why would anyone buy blueberry syrup?

You’re actually supposed to refrigerate real maple syrup. Most people don’t do it and don’t know about it.

[quote]You’re actually supposed to refrigerate real maple syrup. Most people don’t do it and don’t know about it.

I know about it but I don't do it

And you're not dead yet, R3?

[quote] Picked some up a few weeks ago to use on buttermilk pancakes. Made in Maine, very nice stuff. Put the glass container next to the maple syrup in my pantry.

OP needs a course on pronouns before writing here.

[quote] Why would anyone buy blueberry syrup?

OP is a Flyoverstan deplorable.

I think as long as it’s not moldy, it’s okay - same goes for maple syrup.

[quote] Why would anyone buy blueberry syrup?

It's a Walmart thang.

Make your own ROASTED BLUEBERRY COMPOTE (and do refrigerate it), which is chunky and less sweet than syrup, excellent on pound cake, angel food cake, ice cream, yogurt, waffles, pancakes -- this makes one and a half cups, but I double the recipe:

2 1/2 cups fresh blueberries (divided)

2 to 2 1/2 tablespoons sugar

1/2 teaspoon fresh lemon juice

1. Heat the oven to 350 degrees, with a rack in the center position. Line a baking sheet with parchment.

2. Tumble 2 cups of blueberries onto the parchment and sprinkle evenly with the sugar. (A good bit of the sugar may fall onto the paper; carry on.) Roast for 18 to 20 minutes, until the skins burst and thick, purple juice pools on the parchment.

3. Carefully lift the long edges of the parchment toward the center and tip the berries and their juices into a medium bowl. (If you wait too long, the juices will harden.) [Use a fork or potato masher to break up the berries and partially squash them.] Stir in the remaining 1/2 cup fresh berries and the lemon juice. Let cool. (To speed cooling, stir over an ice bath.)

Recipe excerpted from Yogurt Culture, © 2015 by Cheryl Sternman Rule. (Houghton Mifflin Harcourt)

This appeared in the "San Jose Mercury" newspaper a few years ago but they're using a paywall now, so I cut and pasted it above just in case. Really good, really easy.

I don't think I've ever seen blueberry syrup outside of a breakfast type restaurant. Even then, I've rarely seen it used, even on blueberry pancakes. Those are delicious though.

I LOVED Knott’s Berry Farm blueberry syrup when I was a kid. I don’t even know if they make it anymore though...

R7, the mold will be there before it's visible or smells bad. Same with bread. The mold hyphae are already growing through your older bread before you see it bloom. Enjoy your next sandwich!

And, OP, any sugary substance like that would be a great bacterial/mold growth media. The reason the Mrs. Butterworths of the world don't mold is because of all the chemicals, not the sugar.

This brand is Stonewall Kitchen, r11.

Alright r12 I’ll toss it. Shame, it’s a nice change from maple syrup.

Blueberry syrup is strictly Dennys OP. You type poors.

One must! Hooligan!

[quote] Does one really need to refrigerate blueberry syrup?

Why not ask your local Cracker Barrel OP when you're in there for breakfast tomorrow?

Leave OP alone, you snobby bitches! If she wants blueberry syrup on her Eggos, let her.

[quote] Leave OP alone, you snobby bitches! If she wants blueberry syrup on her Eggos, let her.

Another poors @R18, back after the paywall comes down. sigh.

I refrigerate just about everything after opening. Dijon mustard, ketchup, maple syrup, jams and preserves, etc. I'm not sure why, I guess it's because my mother did I do too. Before I serve maple syrup, I'll pout it into a little pitcher and pop it into the microwave until it's warm.

Besides, there is plenty of room in my refrigerator door and not so much room in my tiny NYC apartment cupboards so it makes sense space-wise.

[quote] According to the pros at Massachusetts Maple Producers Association, pure maple syrup is hot-packed and therefore shelf-stable. When unopened, you can store pure maple syrup for at least a year (or more) in the pantry at room temperature. Once opened, you'll need to store it in the fridge. Since it's a natural product with no preservatives, pure maple syrup can go bad. Once opened, store pure maple syrup in the refrigerator to prevent it from spoiling or growing mold. Since table syrup isn't made from the pure, natural syrup that comes directly from trees, there's no need to refrigerate it once it's opened.

[quote] Before I serve maple syrup, I'll pout it into a little pitcher and pop it into the microwave until it's warm.

No pouting, no popping, puh-leaze.

I would keep the syrup & continue to use it / eat it. It's got so much sugar in it (sugar is a preservative). It's not like it's milk.

I would put it in the refrigerator from now on, though.

Refrigerate everything after opening it, except bread, cereal, and medicine.

R12, you mean penicillin?

[quote] Does one really need to refrigerate blueberry syrup?

I knew a woman who refused to refrigerate her blueberry syrup. And then she died.

The refrigeration queens are so backward and generally come from families which didn't have a fridge until later.

So which one of you bitches are going to come over to make me blueberry pancakes, with real maple syrup, scrambled eggs, and maybe some vegetarian sausage patties on the side?

I'll be waiting. Probably for a while, but I think It will be worth it.

Do you refrigerate bread, OP? I'll bet you do, you monster.

[quote] which one of you bitches are

oh dear

I do freeze bread and then microwave (or toast) a slice at a time. Tastes good to me.

One thing that I did stop doing was ... refrigerating tomatoes. They actually have a pretty good "shelf life" outside of the fridge. The texture of the skin is better when you don't refrigerate tomatoes (less papery).

Sugar is not a preservative, salt is.

That sentence is not grammatically incorrect. Fuck you, R29.

I hope die in a blueberry syrup grease fire.

[Quote] I hope die in a blueberry syrup grease fire.

Oh dear, R32.

"but don’t the sugars keep it fresh?"

That's why I always douche with sugar.

Ants are driving me crazy but otherwise...

It is incorrect R32.

[quote] "but don’t the sugars keep it fresh?"

No Rose.

Fuck all of you in a great big syrup mess. I hope that's how your families find you

It's too bad that OP is both semi-literate and also from Denny's. I imagine someone else could have made more of this thread.

[quote] Fuck all of you in a great big syrup mess. I hope that's how your families find you

Fuck of you in great big syrup mess. I hope how families find you.

I'm going to come over and lube myself with some blueberry syrup, and fuck you.

Grammar lectures will come later, or maybe in between.

I love that sort of thing.

Girls! Girls! You're [italic]both[/italic] big sticky cunts! Apologize to each other right now.

I want that sticky sweet, and I want it to feel weird. I'll bring the blueberry syrup, if that's what it takes.

I'll lick it off if I have to, but prefer to make them lick away the shame. That's pretty fun.

Idiots. Who chooses blueberry over real maple syrup? Dumb fucks.

R43 It's a Paula Deen thang, promoted by her great big butch patisserie chef son.

Sugar is indeed a preservative. In high concentrations it deprives organisms of water, just like salt. Unlike salt, though, organisms also use sugar as food to grow on, so it's not as potent. The instructions on the jars to chill after opening can be based on safety (acid/salt/sugar/preservatives not high enough to be shelf stable), quality (the food will taste better for longer) or just precautionary (it would be fine, but why risk anything, just chill it).

Can I have your stuff?

You don't need to do anything with blueberry syrup. Don't even look at it, let alone touch or eat it.

[quote]Make your own ROASTED BLUEBERRY COMPOTE (and do refrigerate it), which is chunky and less sweet than syrup, excellent on pound cake, angel food cake, ice cream, yogurt, waffles, pancakes -- this makes one and a half cups, but I double the recipe:

This looks like more work than I would do for a Thanksgiving dinner.

It's because blueberry syrup people don't know what they're doing. Just ignore them, and move on.

I like Sirop de Banane.

[quote]This brand is Stonewall Kitchen,

Bet your bottom dollar it was a trans blueberry of color to throw the first brick.

I think it was a Denny’s that promised me blueberry pancakes and delivered plain pancakes with some sort of blueberry goo bullshit. The fake whipped cream helped, but I still felt cheated.

Keep it in the fridge once you open it and do the same with your mustard, ketchup, horseradish, and jelly. Stop stacking foam containers and purchase little trays for your condiments.

Blueberry syrup shouldn't be stored anywhere, except maybe the errant roadside diner that actually knows what they are doing. Otherwise that shit should be ignored. IGNORED.

Poor OP never found his thrill on Blueberry Hill.

OP is someone who can't figure out how to deal with syrup.

Good grief, R48, this has got to be one of the easiest recipes ever created! Not as easy as eating peanut butter straight from the jar (without a spoon), but also not as if you had to grow and harvest the blueberries yourself.

I was in Houston over the weekend and drove past an IHOP on Sunday morning. There was a crowd of about 20 people outside, presumably waiting for tables. Talk about pigs lining up at the trough. I ate at a 24-hour IHOP over 20 years ago and everything was so sweet it made my teeth hurt so I've never been back.

The reason I mention it is that they used to leave their syrups out on the table at room temperature all day, and presumably all night and they haven't killed anyone yet due to syrup poisoning. Clogged arteries and diabetic comas, maybe, but not syrup poisoning.

R57 I have never, evah, been to IHOP and only once to Denny's (dirty). OP is an habituée of both IHOP and Denny's. We have some really trashy queens on DL these days such as OP.

R57, I had a friend who worked as a busboy at IHOP in highschool and one of his jobs was to bring all of the syrup bottles out of the refrigerators every morning and arrange them on the tables. So at least that IHOP location did refrigerate the syrups overnight.