adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Catherine's Pickled Blueberries
0 Likes
Prep Time:
5 minutes
Cook Time:
35 minutes
Total Time:
520 minutes
Blueberry chutney: Sweet and tangy sauce, perfect for spooning over ripe goat cheese for a show-stopping appetizer.
Ingredients:
  • 3 (3 inch) cinnamon sticks
  • 1 teaspoon whole cloves
  • 1 teaspoon whole allspice berries
  • 1.5 cups red wine vinegar
  • 2 quarts fresh blueberries, washed and picked over
  • 1 cup white sugar
  • 1 cup brown sugar
Instructions:
  • Wrap the cinnamon sticks, cloves, and allspice berries in cheesecloth and tie with kitchen twine. Place the spice sachet in a large saucepan with vinegar and simmer for 5 minutes. Add blueberries and cook for another 5 minutes without stirring. Let cool at room temperature for 8 to 12 hours before using.
  • Strain berries over a bowl, discard spice sachet. Transfer berries to sterilized jars. In a saucepan, heat reserved liquid over high heat. Add white and brown sugars, boil for 4 minutes until thickened.
  • Pour the steaming syrup over the berries, making sure to leave a 1/2 inch space at the top. Clean the jar rims using a damp paper towel to remove any excess food. Place the sterilized lids on top and secure with the rings.
  • Prepare a large stockpot with a rack on the bottom, filled halfway with water. Bring to a boil over high heat. Gently lower the jars into the pot, ensuring a 2-inch gap between them. Add more boiling water if needed, making sure the water level is at least 1 inch above the jar tops. Cover the pot, bring to a full boil, and process for 15 minutes.

Similar Recipes