A beautiful condiment from the New England chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. While this recipe is written in an old-fashioned way, it is perfectly safe if processed using modern methods. If you are unfamiliar with these modern methods, please go to http://www.uga.edu/nchfp/how/can_home.html for the current information.

Ingredients

quarts blueberries, washed and picked over↗2 quarts
vinegar↗1⁄2 cup
ground cinnamon↗1 teaspoon
ground cloves↗1⁄2 teaspoon
sugar↗2 cups

Step-by-step instructions

1
Place berries in a large saucepan and add vinegar and spices; boil for 30 minutes.
2
Add sugar and boil for an additional 30 minutes or until thickened sufficiently.
3
Stir occasionally after adding sugar to prevent scorching.
4
Pour into sterilized jars and seal.

Source: food.com

Original recipe ↗

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