I went to the local Farmers Market looking to score some pickling cucumbers. I found some and then my eyes lighted on a sign “Case of blueberries $5.00”. That was too good to not at least investigate even though I had no intentions of buying blueberries … well … you know how that goes! Same with the cute dress or shoes you can’t pass up because “they are on sale”! I looked them over and they were good … good to go, paid for the blueberries and my husband toted them out to the car along with my bags of pickling cucumbers. Somehow I always get myself into these predicaments … not planning on doing a lot of canning and spending the day in the kitchen, but how could I pass up that deal!
So my next dilemma was what to do with all these beautiful ripe blueberries?! I had not canned for a very long time and in fact, sold all my canning equipment and jars at a garage sale many years ago – call me crazy! This year I decided I would start canning since I had a garden and fresh produce. I had already purchased all the equipment and jars so I was halfway there. I found a canning recipe for Blueberry Chutney – I’ve never had it but I liked the ingredients. So Blueberry Chutney it was.
I canned about 8 jars of Blueberry Chutney and was so happy to see all my jars had sealed – Yeah for me! I let them sit for a few weeks and decided open one up and serve it with grilled chicken. It was really good and made for a quick easy dinner after work! I think this Chutney would also pair very nicely with fish and pork.
Give it a try …. You Can Can It! Enjoy!
- 8 cups fresh blueberries, rinsed and chopped
- 2 medium onions, finely chopped
- 3 cups red wine vinegar
- 1 cup gold yellow raisins
- 1 cup dark brown sugar, firmly packed
- 1 tablespoon yellow mustard seeds
- 2 tablespoons freshly grated ginger root
- 1 teaspoon ground cinnamon
- 1 pinch salt
- ¼ teaspoon ground nutmeg
- ½ teaspoon dried red pepper flakes
Rinse and stem blueberries
Place blueberries in a large stockpot with onion, vinegar, raisins, brown sugar, mustard seeds, ginger root, cinnamon, salt, nutmeg, and red pepper flakes. Bring mixture to a boil.
Lower heat; simmer, stirring occasionally, about 45 minutes, or until chutney is thick.
Ladle hot chutney into sterilized jars, leaving ½” headspace. Wipe rims; cap and seal.
Process in water bath canner 15 minutes. Cool.
Put in a cool, dark place; leave 6-8 weeks before using