During the summer and early fall months, I enjoy canning some homemade blueberry chutney for my family and friends. The process is rather easy to complete and will only take a few hours.
You will need your basic canning supplies:
- half-pint or pint-sized canning jars
- water bath canner
- seals and rings
- jar lifter
Blueberry Chutney Recipe
- 4 cup fresh blueberries
- 1 large onion, finely chopped
- 1 1/2 cup red wine vinegar
- 1/2 cup golden raisins
- 1/2 cup brown sugar
- 2 teaspoons yellow mustard seed
- 1 tablespoon crystallized ginger, finely grated
- 1 teaspoon ground cinnamon
- 1/2 teaspoon table salt
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon dried red pepper
Place blueberries in a large colander and rinse under running tap water and remove stems or any defective berries. Drain water for 5 minutes before placing them into a large stock pot. Stir in the rest of the ingredients. Bring this mixture to a full boil and simmer over medium heat. You will want to stir the mixture every couple of minutes and simmer for approximately 45 minutes or until the mixture has thickened. I find that a silicone nonstick spatula works best for stirring.
Ladle the hot chutney into your warm half-pint or pint sized jars, leaving a 1/2″ head space. Wipe the jar rim clean with a soft cotton towel and place the seals and rings onto the jars.
Process your jars in a water bath canner for 10 to 15 minutes or according to manufacturers instructions. Remove jars from the canner and let them cool in a non-drafty area of your kitchen. After 2 hours, double check your jars to make sure they have all sealed properly.
This blueberry chutney will keep up to 1 year in properly sealed jars.
Shelly Hill has been working from home since 1989 in Direct Sales and is a Manager with Tupperware. You can visit Shelly online at: http://www.inthekitchenwithshelly.com/