Yield: 4 Pints
|12 cups||Bluberries, fresh|
|1 cup||Cider vinegar|
|1 cup||Granulated sugar|
|1 tablespoon||Grated lemon rind|
|2 tablespoons||Whole cloves|
|1||1 " piece cinnamon stick|
Wash blueberries. Combine blueberries, vinegar, lemon rind and granulated sugar in a large non-reactive pot. Tie cloves and cinnamon in a cheesecloth bag and add to the blueberry mixture. Bring to a boil, reduce heat and simmer 25 minutes uncovered. Remove spice bag. Skim and discard any foam.
Ladle berries into four clean and sterilized hot pint jars. Fill jars to ⅛" of the top. Wipe jar rim and put lids on. Process in boiling water bath for 15 minutes. Count time from when the water returns to a boil.
Remove jars and seal according to lid manufacturer's instructions. Store for at least 3 weeks before using.
PER 100 GRAM Serving: 82 Calories; >1g Protein; >1g Fat; 21 g Carbohydrates; 6mg Sodium Posted to Recipe Page 01 Sep 96