Catherine's Pickled Blueberries

27 Reviews 4 Pics
  • Prep

    5 m
  • Cook

    35 m
  • Ready In

    8 h 40 m
foodelicious
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.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 6 - 8 oz jars

ADVERTISEMENT

Directions

  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.

Share It

Reviews (27)

Rate This Recipe
Lorrie
19

Lorrie

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!

JARRIE
18

JARRIE

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
17

Lorem Ipsum

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

More Reviews

Similar Recipes

Chocolate Covered Blueberries
(23)

Chocolate Covered Blueberries

Pickled Pepper and Onion Relish
(11)

Pickled Pepper and Onion Relish

Pickled Onions
(14)

Pickled Onions

Pickled Padron Peppers
(8)

Pickled Padron Peppers

Spicy Pickled Okra
(6)

Spicy Pickled Okra

Pickled Grilled Vegetables
(5)

Pickled Grilled Vegetables

Nutrition

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

Top

<

previous recipe:

Chocolate Covered Blueberries

>

next recipe:

Blueberry Ketchup