6 cups fresh blueberries
1 cup ketchup
½ cup apple cider vinegar
6 cloves garlic, minced
½ cup honey
2 tbl fresh ginger, minced (3 tbl crystallized if you don't have fresh)
A pinch of ground black pepper
A few chili pepper flakes (optional)
Make the Sauce: Combine all the ingredients in medium-sized sauce pan, stir and bring to a boil. Stir and lower the heat to a simmer. Let the sauce simmer for about 15 minutes, gently crushing the berries with the back of a wooden spoon and stirring to make sure it doesn’t stick. When the mixture has thickened or mounds on a spoon, remove from the heat.
Filling the jars: On a dish towel place your hot jars and using your funnel in each jar fillleaving1/2” headspace. Remove air bubbles and refill to the proper headspace if necessary. Taking a clean paper towel wet it with warm water and wipe the rims of the jars removing any food particles that would interfere with a good seal. Using your magic wand extract the lids from the hot water and place them on the now cleaned rims. Add your rings to the tops of each of the jars and turn to seal just "finger tight".
Processing: Make sure your rack is on the bottom of the canner and place the jars in the water bath making sure that the water covers each of the jars by 1 to 2 inches. Cover the pot and turn up the heat under the canner and wait for the water to start boiling. Remove the jars and place them back on the dishtowel in a place that they will sit overnight to cool. Do not touch or move them till the next morning. Process in water bath for 20 minutes.
Sealing: Sometime in the next hour your jars will be making a "pinging" or "popping" noise. That is the glass cooling and the reaction of the lids being sucked into the jar for proper sealing. Some recipes may take overnight to seal. Check your lids and reprocess any jars that did not seal.
Labeling: Make sure to label your jars after they have cooled with the name of the recipe and the date canned.
Makes 7-9 half pints