Blueberries, Blueberries, Blueberries and more Blueberries! You Can Can It! Blueberry Chutney

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!

Blueberry Chutney

Ingredients:

  • 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

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3 thoughts on “Blueberries, Blueberries, Blueberries and more Blueberries! You Can Can It! Blueberry Chutney

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