Since the jam making went so well, I decided to expand my canning horizons and try chutney (no pectin needed). I bought white balsamic vinegar last year at Bill's Imports and thought blueberry balsamic chutney would be the perfect companion for pheasant, turkey or blue cheese.
Balsamic Blueberry Chutney
7 cups blueberries, rinsed 2 cups dried red currants 2 cups golden raisins 2 cups dried cranberries 2 cups white balsamic vinegar 1 red onion, chopped 1 yellow onion, chopped 2 1/2 cups raw sugar 1 tbsp red pepper flakes 2 cinnamon sticks 3/4 tsp ground cloves
Add all ingredients to a large pot and bring to a boil. Reduce the heat to low and simmer, stirring occasionally, for 30 - 45 minutes, until mixture is thick. At this point, you can cool completely and it will keep in the refrigerator, covered, for up to a week.
You can also ladle hot jam into hot sterilized jars, leaving 1/4-inch headspace. Wipe rims of the jars, cover with lids, and screw bands on until just barely tight. Place jars on rack in pot and cover completely with water. Cover pot and bring to a boil over high heat. Boil for 10 minutes. Turn off heat, uncover pot, and allow jars to rest in water for five minutes. Remove jars from pot and allow them to rest undisturbed on countertop for six hours or overnight.
I lost count of how many half pint jars I canned but I think it was about 15. This recipe makes a lot of chutney!