This is wonderful over waffles with whipping cream or serve with goat cheese as an appetizer.
Recipe makes (6) 8oz jars
(3) 3 inch cinnamon sticks
1 tsp. whole cloves
1 tsp whole all spice berries
1 1/2 c. red wine vinegar (358 g)
2 quarts fresh blueberries washed and picked (1185 g)
1 c. white sugar (200 g)
1 c. brown sugar (200 g)
Wash and pick over 2 quarts of blueberries
Place the cinnamon sticks, whole cloves and whole spice berries on to an 8 inch square cheese cloth. Wrap the cloth around the spices and tie it with some string to secure the spices inside the cloth. Place the bagged spices into a large pan and add the red wine vinegar. Bring the spices and vinegar to a simmer over medium heat and cook for 5 minutes.
Stir the blue berries into the vinegar and cook until they are heated through, about 5 minutes. As the berries heat gently shake the pot so not to damage the berries. Do not stir them.
Remove the pan from the heat and cover and let stand for 8-12 hours. When ready to process, sterilize the jars and lids according to the manufactures instructions using a water bath method.
Strain the berries with a strainer set over a bowl to catch all the liquid. Place the berries into the hot sterilized jars. Return the strained liquid to a sauce pan over high heat and add the 1 cup brown sugar and 1 cup white sugar. Cook the liquid until thickened about 4 minutes.
Ladle the hot liquid over the berries in the jars leaving 1/2 inch of head space in each jar. Whip the rims of the jars clean. Top with the sterilized lids and process the jars for 15 minutes. Remove when done and cool.