Catherine's Pickled Blueberries

Recipe View Prepare the Spice Sachet: Place the cinnamon sticks, cloves, and allspice berries in the center of an 8-inch square of cheesecloth. Gather the edges and tie securely with kitchen twine. (5 minutes)

Recipe View Infuse the Vinegar: Place the spice sachet in a large saucepan and pour in the red wine vinegar. Bring to a gentle simmer over medium heat and cook for 5 minutes to infuse the vinegar with the spices. (5 minutes)

Recipe View Gently Cook the Blueberries: Stir the fresh blueberries into the spiced vinegar. Cook until the blueberries are heated through, about 5 minutes. Gently shake the pot to avoid breaking the delicate berries. (5 minutes)

Recipe View Rest and Macerate: Remove the saucepan from the heat, cover, and let stand at room temperature for 8 to 12 hours to allow the flavors to meld and the blueberries to macerate. (480-720 minutes)

Recipe View Separate and Reserve: Pour the blueberry mixture into a colander set over a bowl to separate the berries from the liquid. Remove and discard the spice sachet. Reserve the flavorful liquid. (5 minutes)

Recipe View Prepare Canning Jars: Transfer the blueberries to hot, sterilized canning jars. (10 minutes)

Recipe View Create the Syrup: Return the reserved liquid to the saucepan and place over high heat. Stir in the white sugar and brown sugar, bringing the mixture to a boil. Boil until the syrup thickens slightly, about 4 minutes. (5 minutes)

Recipe View Ladle and Seal: Ladle the hot syrup over the blueberries in the jars, leaving 1/2 inch headspace. Wipe the rims of the jars with a moist paper towel to ensure a clean seal. Top with sterilized lids and screw on the rings. (10 minutes)

Recipe View Process for Preservation: Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat. Carefully lower the jars into the pot, ensuring a 2-inch space between each jar. Add more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 15 minutes to ensure proper preservation. (30 minutes)