Blueberry Catsup

5 c Fresh Blueberries
3 c Sugar
1 tb Fresh Lemon Juice
1 tb Ground Cinnamon
2 ts Ground Cloves
1 ts Fresh Ground Black Pepper
1/2 ts Salt -- Or To Taste
3/4 c Blueberry Vinegar

Place all ingredients in heavy saucepan over medium heat. Bring to a boil. Lower heat and simmer, stirring frequently, until berries are pureed and catsup is thick. Immediately pour into hot sterilized jars. Vacuum seal. Makes 4 1/2-pint jars. NOTE: May be kept in refrigerated for 1 year and also frozen.

Blueberry Catsup printer friendly version located here. (Just the recipe. Nothing else.)
Click Back to return.