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Spiced Blueberry and Onion Sauce
Yield: 4 x quarter-litre (½ US pint) jars
Course
Condiments
Cuisine
American
Keyword
Blueberries, Onions
Prep Time
30
minutes
minutes
Cook Time
30
minutes
minutes
Total Time
1
hour
hour
Servings
4
x quarter-litre (½ US pint) jars
Calories
17
kcal
Ingredients
700
g
blueberries
(About 5 cups. 1 ½ lbs)
125
g
onion
(diced. ¾ cup, 4 ½ oz in weight)
2
oranges
(medium)
175
ml
white vinegar
(5% or higher. ¾ cup, 6 oz)
2
tablespoons
ginger
(freshly-grated)
½
teaspoon
salt
1
teaspoon
mustard seed
¼
teaspoon
cinnamon
(ground)
¼
teaspoon
cloves
(ground)
¼
teaspoon
cardamom
(ground)
½
teaspoon
ground black pepper
2
tablespoons
lemon juice
2
teaspoons
Pomona pectin
200
g
sugar
(white. 1 cup / 8 oz. Other choices in Recipe Notes.)
2
teaspoons
calcium water
Metric
-
US Customary
Instructions
Get a large pot.
Add to it the washed blueberries (stems removed) and diced onion.
Wash the oranges. Zest them and add the zest to the pot. Juice them and add the juice to the pot.
Add to the pot everything from the vinegar down to and including pepper.
Bring to a boil, stirring constantly, then lower to a low simmer and let simmer uncovered for 15 minutes.
Put the lemon juice in a bowl.
Whisk in the pectin powder all at once and then either the sugar or liquid stevia or honey, set aside.
After the 15 minutes, stir the calcium water into the pot mixture.
Stir in the lemon and pectin mixture. Bring back to a boil, if needed, and let boil for one minute.
Remove from heat.
Spoon into quarter-litre (½ US pint) jars.
Leave 1 cm (¼ inch) headspace.
Debubble, adjust headspace.
Wipe jar rims.
Put lids on.
Process in a water bath or steam canner.
Process jars for 10 minutes; increase time as needed for your altitude.
Best after at least a month of jar time.
Nutrition
Serving:
2
g
|
Calories:
17
kcal
|
Carbohydrates:
3.9
g
|
Protein:
0.3
g
|
Fat:
0.1
g
|
Sodium:
5
mg
|
Fiber:
0.8
g
|
Sugar:
2.5
g