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Spiced Blueberries


  • 3 pounds blueberries
  • 1 1/4 cups granulated sugar
  • 1 cup water
  • 1/3 cup apple cider vinegar
  • 2 teaspoons ground cinnamon
  • 1 teaspoon whole cloves
  • 3 star anise


  • Prepare a boiling water bath canner and 3 pint jars.
  • Wash the blueberries and look them over for lingering stems and leaves.
  • In a medium saucepan, combine the sugar, water, apple cider vinegar, cinnamon, cloves, and star anise. Place over high heat and bring to a boil.
  • Once the syrup reaches a boil and the sugar is fully dissolved, add the blueberries. Return the liquid to a boil and reduce the heat to medium high.
  • Cook the berries for 3 to 4 minutes, until they start to pop and have colored the liquid a deep purple.
  • Using a slotted spoon, evenly divide the cooked berries between the jars. Take care to remove the star anise pieces as you work, so that they don't overwhelm the flavor of the berries. Top with liquid, leaving 1/2 inch headspace. Use a wooden chopstick to remove any trapped air bubbles and adjust the headspace, as necessary.
  • Wipe the rims, apply lids and rings, and process the jars in a boiling water bath canner for 15 minutes.
  • When time is up, remove the jars from the canner and place them on a folded kitchen towel to cool. Let them rest for a few days before eating, so that the flavors can mellow and mingle.