Spiced Blueberries

A beautiful condiment from the New England chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. While this recipe is written in an old-fashioned way, it is perfectly safe if processed using modern methods. If you are unfamiliar with these modern methods, please go to http://www.uga.edu/nchfp/how/can_home.html for the current information.

• Ready In: 1 hr 10 mins
• Yields: 2 pints

Ingredients

• 2  quarts blueberries, washed and picked over
• 1⁄2 cup vinegar
• 1  teaspoon ground cinnamon
• 1⁄2 teaspoon ground cloves
• 2  cups sugar

Directions

1. Place berries in a large saucepan and add vinegar and spices; boil for 30 minutes.
2. Add sugar and boil for an additional 30 minutes or until thickened sufficiently.
3. Stir occasionally after adding sugar to prevent scorching.
4. Pour into sterilized jars and seal.