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:
- 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.
- Rinse blueberries and drain.
- 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.
- Warm the lids in a bowl of boiled water, removing them when you are ready to place them onto the jars to seal.
- 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.
- 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.
- 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.