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Dd7a1452 836f 49ef aba0 c84dcb6778ad  2016 07 09 15 53 35
AntoniaJames
AntoniaJames

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).

#Blueberry #Blueberries #Summer #Jam #Preserves #HowMotherCooks #chutney
#cheatcode

I'll put the cheat codes in the comments to keep this app from crashing.

AntoniaJames
AntoniaJames
This batch made 11 cups of chutney. ;o)
AntoniaJames
AntoniaJames
Cheat codes are the same as those posted with the berries in syrup:

First, not so much a cheat code as common sense for making a project like this much easier - think ahead and break down your prep tasks so that once you’re ready to start cooking and canning, everything is all ready. For example, the day before making this, I checked to confirm that I had enough sugar and new lids for my Mason jars; I got out all of my canning tools, and set up almost as if I were having a dinner party. I put the canning lids into the small saucepan I’ll use for heating them; I rounded and washed jars in the dishwasher and put them all on towel-lined trays. (I kept the jars warm at 200 degrees in the oven while the chutney was cooking and the water was boiling.) I measured and stirred together the sugar and spices.

Speaking of towels: Berries stain. I keep some old cotton dinner napkins in dark green and blue, and an old dark teal and purple tea towel, just to use when canning berries. I rinse them out thoroughly while washing up.

I find that using 2 large stock / pasta pots for processing is far more efficient than using my enormous canning pot. ;o)