Spiced Blueberries Recipe

19-year-old Helena Muffly wrote exactly 100 years ago today:

Tuesday, July 28, 1914:  Nothing much these days.

Her middle-aged granddaughter’s comments 100 years later:

Since Grandma didn’t write much a hundred years ago today, I’ll share an old seasonal recipe for Spiced Blueberries. They make an excellent relish to serve with pork and other meats.

Spiced Blueberries

6 pints fresh blueberries

1 cup apple cider vinegar

1 cup sugar

2 tablespoons whole cloves

Combine blueberries, sugar, and vinegar in 5-quart pan. Put cloves in a cheesecloth bag and add to the mixture. Bring to a boil, then reduce heat and simmer uncovered for approximately 25 minutes, or until the liquid begins to jell.*

Remove cheesecloth bag, and ladle into hot pint jars, filling to 1/8 inch of jar top. Wipe jar rim, and adjust lids. Process in boiling water bath for 15 minutes.

Makes approximately 4 pints.

*The Portland Preserve website has a nice description of how to tell when the jellying point has been reached.