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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 pints 1065g Recipe makes 2 pints) |
||
| Calories 1247 | ||
| Calories from Fat 25 | (2%) | |
| Amount Per Serving | %DV | |
| Total Fat 2.8g | 4% | |
| Saturated Fat 0.3g | 1% | |
| Monounsaturated Fat 0.4g | ||
| Polyunsaturated Fat 1.2g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 10mg | 0% | |
| Potassium 636mg | 18% | |
| Total Carbohydrate 317.7g | 105% | |
| Dietary Fiber 20.1g | 80% | |
| Sugars 280.0g | ||
| Protein 6.0g | 12% | |
Spiced Blueberries
By: Molly53
Mar 25, 2008
A beautiful condiment from the New England chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
2 pints
Ingredients
- 2 quarts blueberries, washed and picked over
- 1/2 cup vinegar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 2 cups sugar
Directions
1
Place berries in a large saucepan and add vinegar and spices; boil for 30 minutes.2
Add sugar and boil for an additional 30 minutes or until thickened sufficiently.3
Stir occasionally after adding sugar to prevent scorching.4
Pour into sterilized jars and seal.
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- Course > Condiments, etc. > Jams & Preserves
- Main Ingredient > Fruit > Berries
- Cuisine > North American > United States > Northeastern
- Preparation > Time to Make > < 4 hours
- Preparation > Simple > 5 or Less Ingredients
- Preparation > Presentation > Served Cold
- Preparation > Technique > Canning
- Occasion > Taste/Mood > Spicy
- Occasion > Taste/Mood > Sweet
- Dietary > Vegetarian > Vegan
- Dietary > Lighter Fare > Healthy
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