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, funnel and a ladle.
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 finely choppe d onion, table salt, ground nutmeg and dried red pepper. 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.
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