How to Make Catherine's Pickled Blueberries - A Step-by-Step Guide

There's something special about preserving fresh summer fruits to enjoy throughout the year. Catherine's Pickled Blueberries are a delightful and unexpected way to capture the bright, juicy flavor of blueberries at their peak. This unique recipe combines the natural sweetness of blueberries with the tangy kick of vinegar and a blend of warm spices for a perfectly balanced and versatile condiment.

Whether you're a seasoned home cook or a beginner in the kitchen, pickling blueberries is...

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Ingredients

  • 3 (3 inch) cinnamon sticks
  • 1 teaspoon whole cloves
  • 1 teaspoon whole allspice berries
  • 1 ½ cups red wine vinegar
  • 2 quarts fresh blueberries, washed and picked over
  • 1 cup white sugar
  • 1 cup brown sugar

Information

  • Prep Time: 5 mins
  • Cook Time: 35 mins
  • Additional Time: 8 hrs
  • Total Time: 8 hrs 40 mins
  • Servings: 96
  • Yield: 6 to 8 - oz jars

  • 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.
  • 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.
  • 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.
  • 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.
  • Nutrition

    27 cal.

    • Total Fat: 0g
    • Sodium: 1mg
    • Total Carbohydrate: 7g
    • Dietary Fiber: 0g
    • Total Sugars: 6g
    • Protein: 0g
    • Vitamin C: 1mg
    • Calcium: 4mg
    • Iron: 0mg
    • Potassium: 19mg