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LOCATION: Recipes >> Preserving >> Blueberry Chutney 02

Print this Recipe    Blueberry Chutney 02

Blueberry Chutney

2 tsp yellow mustard seed
4 cup fresh blueberries, rinsed and stemmed
1 Tbsp grated crystallized ginger
1/2 tsp ground cinnamon
1 med onion, finely chopped
1 pinch of salt
1 1/2 cup red wine vinegar
1 pinch of ground nutmeg
1/2 cup golden raisins
1/2 tsp dried red pepper flakes
1/2 cup firmly packed brown sugar

Place blueberries in 4 quart saucepan; add onion, vinegar, raisins,
brown sugar, mustard seed, ginger, cinnamon, salt, nutmeg and red
pepper flakes. Bring mixture to a boil; simmer over medium heat,
stirring occasionally, for about 45 minutes, or until chutney is
thick. Meanwhile, wash 4 half pint jars. Keep hot until needed.
Prepare lids as manufacturer directs. Ladle the hot chutney into
1 hot jar at a time, leaving 1/2 inch head space. Wipe jar rim with
a clean, damp cloth. Attach lid. Fill and close remaining jars.
Process in a boiling water bath for 15 minutes (20 minutes 1,001
to 3,000 feet; 25 minutes 3,001 to 6,000 feet; 30 minutes above
6,000 feet)

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