Catherine's Pickled Blueberries

27 Reviews 4 Pics
  • Prep

    5 m
  • Cook

    35 m
  • Ready In

    8 h 40 m
Recipe by  foodelicious

“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.”

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Adjust Servings

Original recipe yields 6 - 8 oz jars



  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 (27)

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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 easy. Helpful hints: 2 quarts worked out to 8 cups of berries. If you fill the jars to the top of the jars, you will get 3 250ml jars (or 3 cups). I filled 2/3 of the way and filled the rest with the juice and ended up with 4 250ml jars (or 4 cups). Wanted to make again, but my husband forgot to bring home the berries that were on sale this week and the sale ended today! Thanks for such a different idea!



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 a chutney. The specific step to NOT skip is the one where you remove the berries and then boil the sauce for 4 minutes. I'm guessing since I left the berries in it for that step, I caused extra liquid to be released. This was still a very delicious appetizer served over cream cheese! Thanks for the recipe!

Lorem Ipsum

Lorem Ipsum

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

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Amount Per Serving (96 total)

  • Calories
  • 26 cal
  • 1%
  • Fat
  • 0.1 g
  • < 1%
  • Carbs
  • 6.8 g
  • 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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Chocolate Covered Blueberries


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Blueberry Ketchup