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Blueberry Relish

Source of Recipe


Adapted from "Fancy Pantry" by Helen Witty






List of Ingredients



• 3 cups sugar
  
• 1-1/2 cups water
  
• 3 pint baskets (about 9 cups) firm-ripe blueberries, rinsed and drained
  
• 1-1/2 cups cider vinegar
  
• Zest of 2 oranges, cut into 3/4-inch wide strips
  
• 3 sticks (2 inches each) cinnamon, coarsely broken
  
• 1-1/2 tsp whole allspice
  
• 1 tsp whole coriander seed
  
• 1/2 tsp whole cloves
  






Instructions



1. Combine the sugar and 1-1/2 cups water in a large pan. Heat over medium heat to boiling; boil 1 minute. Add the blueberries and return the mixture to a boil. Reduce the heat to medium-low and cook the mixture, uncovered, at a hard simmer just until the berries are broken, about 5 minutes. Remove from heat.
   
   
2. Pour the berries into a sieve set over a bowl and drain off the syrup. Set the berries aside for later; return the syrup to the pan. Add the vinegar, orange zest, cinnamon, allspice, coriander and cloves to the syrup and heat to boiling over medium-high heat. Boil the mixture, uncovered, stirring occasionally, until the syrup is reduced by about half and registers 220° F on a candy-jelly thermometer; this will take about 50 minutes. Remove from heat.
   
   
3. Meanwhile, wash three pint or six half-pint jars. Keep hot until needed. Prepare lids as manufacturer directs.
   
   
4. Strain the spices from the syrup and discard; return the syrup to the pan. Add the berries and any juices that have accumulated in the bowl and heat the mixture over medium-high heat to boiling. Reduce the heat to medium and cook the relish at a simmer, uncovered, for 5 minutes.
   
   
5. Ladle the hot relish into one hot jar at a time, leaving 1/4-inch headspace. Wipe jar rim with a clean, damp cloth. Attach lid. Fill and close remaining jars. Process in a boiling-water canner for 15 minutes. (At 1,001 to 6,000 feet, process for 20 minutes; above 6,000 feet, process for 25 minutes.)
   
   Makes about 6 cups.