PICKLED BLUEBERRIES

INGREDIENTS:
450g (1lb) fresh blueberries
2 cups apple cider vinegar
1 cup water
1 cup raw sugar
1/4 cup maple syrup
1/4 teaspoon ground cinnamon
1-2 strips lemon or lime zest
1 teaspoon grated ginger (optional)
    
METHOD:

  1. Wash jars in hot soapy water. Pre-heat the clean jars by covering them in water and boiling for 10 minutes in a large pot - or use your dishwasher rinse cycle.
  2. Rinse blueberries and drain.
  3. Whisk all ingredients except for blueberries in a pan. Dissolve sugar over a medium heat. Bring to a boil. Add blueberries and bring back to a boil. Fill jars immediately.
  4. Warm the lids in a bowl of boiled water, removing them when you are ready to place them onto the jars to seal.
  5. Ladle hot blueberry mixture into the jars, to 1cm from the rim. Remove bubbles with a non-metal utensil. Check headspace is still 1cm then wipe rims and seal. 
  6. Submerge jars in a pot of boiling water for 15 minutes, starting your timer when the water returns to a full boil. When the time is up, turn the heat off and rest jars in water for 5 minutes before placing onto a towel-covered bench overnight to cool.
  7. The next day: check jars have sealed before labelling and storing in a cool, dry and dark place for up to 12 months. Jars should not flex up or down when pressed. If jars have not sealed refrigerate immediately. Open after 4 weeks or so to allow the vinegar flavour to mellow. Best enjoyed chilled.

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