Blueberry Chutney

Name: Blueberry Chutney
Ingredients: 4 cinnamon sticks (each 2 1/2 in. long); 1 tablespoon whole allspice; 1 teaspoon whole cloves; 1 teaspoon coriander seeds; 4 1/2 quarts fresh blueberries (5 2/3 lb.) or frozen blueberries; 5 cups sugar; 3 cups cider vinegar; 6 tablespoons orange peel slivers (1 in. long, colored part only)

8 ingredients

1 steps

Ingredients

4 cinnamon sticks (each 2 1/2 in. long)
1 tablespoon whole allspice
1 teaspoon whole cloves
1 teaspoon coriander seeds
4 1/2 quarts fresh blueberries (5 2/3 lb.) or frozen blueberries
5 cups sugar
3 cups cider vinegar
6 tablespoons orange peel slivers (1 in. long, colored part only)

Directions

1

["Follow steps 1 through 4 of Canning Instructions, using five pint-size jars.", "Enclose cinnamon, allspice, cloves, and coriander seeds in a double layer of cheesecloth; tie tightly with string.", "In an 8- to 10-quart pan, combine blueberries, sugar, vinegar, spice bag, orange peel, and 1 1/2 cups water. Measure volume (see \"Sunset's Canning Tips\"" below). Bring to a boil over high heat