Blueberry ChutneyFrom auntybea 8 years ago
- 3 cups sugar or Splenda shopping list
- 1 1/2 cups water shopping list
- 3 pint baskets (about 9 cups) firm blueberries, picked over, rinsed and drained shopping list
- 1 1/2 cups cider vinegar shopping list
- Zest of 2 oranges, cut into 3/4 " wide strips shopping list
- 3 sticks cinnamon, coarsely broken shopping list
- 1 1/2 tsp. whole allspice shopping list
- 1 tsp. whole coriander seed shopping list
- 1/2 tsp. whole cloves shopping list
How to make it
- Combine the sugar and 1 1/2 water in a preserving pan. Bring to a boil over medium heat; boil 1 minute. Add the blueberries and return the mixture to a boil. Reduce the heat to medium-low and cook the berries, uncovered, at a hard simmer just until they break open, about 5 minutes Remove from the heat.
- Pour the berries into a sieve set over a bowl and drain off the syrup. Set the berries aside and return the syrup to the preserving pan.
- Add the vinegar, orange zest, cinnamon, allspice, corinader and cloves to the syrup and bring it to a boil over medium-high heat. Boil the syrup, uncovered, stirring occasionally, until it registers 220 F on a candy/jelly thermometer or passes the jelly test; this will take about 50 minutes, after which the syrup will be reduced by about half. Remove from the heat.
- Strain the spices from the syrup and discard them. Return the syrup to the pan. Add the berries and any juices that have accumulated in their bowl and bring the chutney to a boil over medium-high heat. Reduce the heat to medium and boil the chutney gently until the syrup again registeres 220 F or passes the jelly test, 3 to 5 minutes.
- Store it in clean and tightly capped jars in the fridge, whiere it will keep for at least 3 months or process.