Pickled blueberries

🫐 Pickled blueberries

Ingredients (6 jars):

•  1 l water
• 750 g sugar
•  2 vanilla sugar
•  2 teaspoons lemon zest or a piece of lemon peel
•  3–4 cloves
• 1 star anise (optional)
• 3 l blueberries

Bring all ingredients to a boil in a saucepan and simmer for about 5 minutes to dissolve the sugar and blend the flavors.

Arrange the blueberries in sterilized, warm jars. Pour the hot mixture over them until they are completely covered. Seal the jars tightly and pasteurize.

Place a kitchen towel on a baking tray and place the jars on it so that they do not touch each other.

Pour about 1–2 cm of hot water on the baking tray.

Preheat the oven to 100 °C (top/bottom heating, no fan) until the oven is warm, then reduce the temperature to 50 °C. Pasteurize for another 20 minutes.

Turn off the oven and leave the jars in until the next day, then carefully remove them.

Tips

• Use only undamaged jars and new lids.

• Do not put the jars in a very hot oven if they are cold, to avoid cracking due to temperature shock.

• After cooling, check that the lid is concave and does not move when pressed – this means that the jar is properly sealed.

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