Sadly, the blueberry season here in Georgia is coming to an end. The potted berries are go great on a cheese or meat platters….or even in salads.. Try it with a local cheese, such as Many Folds Farm Brebis or one of my favorite’s from the west coast- Cypress Groves Midnight Moon. Here's a simple way to savor the season and allow these berries to last a bit longer.
- 1 lb Blueberries
- 2 sprigs Rosemary
- ¾ cups Granulated Cane Sugar
- 1 ½ cups Water
- 30 Black Peppercorns
- 3 each Whole Allspice
- Wash blueberries under cold water then pat dry with paper towels.
- Place in prepared canning jars. You want to leave blueberries whole so be sure not squish them down.
- In a small pot combine balsamic, water, sugar, black peppercorns, and whole allspice. Begin to heat up liquid on medium heat to dissolve sugar and infuse the spices.
- Simmer for 10 minutes then strain and discard spices.
- Reserve liquid and allow to cool.
- Once cooled, pour over the jarred blueberries and rosemary.
- Cover with a tight lid and refrigerate up to 2 weeks.
This recipe was inspired by Thomas Keller’s Potted Bing Cherries from the cookbook, Ad Hoc at Home.