Blueberry Chutney with apples and dried apricots. For each 12 cups of blueberries: chop in the food processor 1 cup / 132 g of dried apricots. Add to the food processor bowl and pulse until everything is chopped into little bits: one cup yellow raisins, 2 tart apples (peeled, cord and cut into quarters) and one medium onion, cut into eighths. I used the first local ginger gold apples of the summer for this!
Put the chopped ingredients + 8 cups of the blueberries into a large heavy nonreactive pot, along with 1 1/4 cup red wine vinegar and one cup each of brown sugar and white sugar.
Stir in the zest and juice of two lemons, two teaspoons of yellow mustard seeds, 1/2 teaspoon of nutmeg, 1/4 teaspoon of ground cloves, and 1/2 teaspoon of ground cinnamon. Bring to a boil; then, lower heat and simmer for 25-30 minutes, stirring every five minutes or so.
Add the remaining quart of blueberries and bring back up to a boil; immediately turn off heat.
Process in clean jars according to the manufacturer's instructions, for 15 minutes (for 8 ounce and 4 ounce jars).
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