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Spiced Blueberry and Onion Sauce

Yield: 4 x quarter-litre (1/2 US pint) jars

Course Sauce
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Yield 4 x quarter-litre (1/2 US pint) jars
Calories 17 kcal

Ingredients

Metric - US Customary

Instructions

  1. Get a large pot.
  2. Add to it the washed blueberries (stems removed) and diced onion.
  3. Wash the oranges. Zest them and add the zest to the pot. Juice them and add the juice to the pot.
  4. Add to the pot everything from the vinegar down to and including pepper.
  5. Bring to a boil, stirring constantly, then lower to a low simmer and let simmer uncovered for 15 minutes.
  6. Put the lemon juice in a bowl.
  7. Whisk in the pectin powder all at once and then either the sugar or liquid stevia or honey, set aside.
  8. After the 15 minutes, stir the calcium water into the pot mixture.
  9. Stir in the lemon and pectin mixture. Bring back to a boil, if needed, and let boil for one minute.
  10. Remove from heat.
  11. Spoon into quarter-litre (1/2 US pint) jars.
  12. Leave 1 cm (1/4 inch) headspace.
  13. Debubble, adjust headspace.
  14. Wipe jar rims.
  15. Put lids on.
  16. Process in a water bath or steam canner.
  17. Process jars for 10 minutes; increase time as needed for your altitude.
  18. Best after at least a month of jar time.