Catherine's Pickled Blueberries

Catherine's Pickled Blueberries

28
Vanessa Greaves 124

"Think of this as blueberries with a bite. My friend Catherine serves this sweet/tangy sauce spooned over ripened goat cheese for a knock-‘em-dead appetizer."

Ingredients

8 h 40 m {{adjustedServings}} servings 26 cals
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Original recipe yields 96 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 26 kcal
  • 1%
  • Fat:
  • 0.1 g
  • < 1%
  • Carbs:
  • 6.8g
  • 2%
  • Protein:
  • 0.1 g
  • < 1%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • < 1 mg
  • < 1%

Based on a 2,000 calorie diet

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Directions

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  1. Place the cinnamon sticks, cloves, and allspice berries onto the center of a 8 inch square piece of cheesecloth. Gather together the edges of the cheesecloth, and tie with kitchen twine to secure. Place spice sachet into a large saucepan and pour in the vinegar. Bring to a simmer over medium heat; cook for 5 minutes. Stir blueberries into the vinegar; cook until heated through, about 5 minutes. As the blueberries heat, gently shake the pot. Do not stir to avoid breaking the berries. Remove from heat, cover, and let stand at room temperature for 8 to 12 hours.
  2. Pour berries and liquid into a colander set over a bowl. Remove spice sachet. Transfer berries to hot, sterilized canning jars; reserve the liquid. Return liquid to saucepan and place over high heat. Stir in the white and brown sugars; bring to a boil. Boil until thickened, about 4 minutes.
  3. Ladle hot syrup over berries, leaving 1/2 inch headspace. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with sterilized lids; screw on rings.
  4. Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 15 minutes.
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Reviews

28
  1. 29 Ratings

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Made this recipe as written (other than,... I didn't realize I needed 8 cups so 4 were fresh berries and 4 were frozen that we picked 2 weeks ago) and it was wonderful. Not to mention super eas...

This was extremely delicious. I changed some steps around since I wasn't canning it and I'm lazy. The steps I skipped turned out to be the ones that make it gel up, so I have a sauce rather than...

This was delicious with cheese. Looking forward to serving it with 5-hour roasted duck, too. Thanks!