Blueberry catsup

Yield: 1 Servings

Measure Ingredient
5 cups Fresh Blueberries
3 cups Sugar
1 tablespoon Fresh Lemon Juice
1 tablespoon Ground Cinnamon
2 teaspoons Ground Cloves
1 teaspoon Fresh Ground Black Pepper
½ teaspoon Salt -- Or To Taste
¾ cup Blueberry Vinegar

Place all ingredients in heavy saucepan over medium heat. Bring to a boil. Lower heat and simmer, stirring frequently, until berries are pureed and catsup is thick. Immediately pour into hot sterilized jars. Vacuum seal. Makes 4½-pint jars. NOTE: May be kept in refrigerated for 1 year and also frozen.

Recipe By : Gourmet Preserves - Judith Choate - ISBN 0-8021-3201-4 Serving Amount Measure Ingredient -- Preparation Method -------- From : Dan Klepach

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