Name: Spiced Blueberries
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Yield: 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

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Recipe by Molly53

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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:: 1hr 10mins
Yields:
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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

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

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RECIPE MADE WITH LOVE BY

@Molly53

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@Molly53

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"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."

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review by Food Snob

8/4/2009

I made this today using frozen blueberries. The recipe worked perfectly and it jelled quite solid. If I were to make it again however, I think I might reduce the cinnamon a smidge. I water bathed it for 15 min and I made it into a single one litre bottle. I'm trying to imagine how one might use this condiment. I think it seems like a thick jam, so it'll likely go on toast or bagels. The reason I'm not rating it is because I didn't care for the texture, but I think it's just my own issue of personal preference and I didn't want to taint a perfectly fine recipe that worked well. Thank you for sharing! I'm always fascinated to learn how to make things the 'old way' and still get great results.

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creation by Molly53

3/25/2008

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.