Blueberry Chipotle Ketchup, from Saveur, August 2013

2 lb. fresh blueberries
1½ cup granulated sugar
1 cup apple cider vinegar
¼ cups minced onion
2 tsp. chipotle pepper
2 tsp. freshly grated ginger
1 tsp. salt
1 tsp. whole allspice
1 tsp. whole cloves
1/2 tsp. garlic powder
1 lime, zested and juiced


  1. Combine all the ingredients in a 6-qt. saucepan and stir to combine -- place allspice and cloves in a teaball so that they can be removed later. Place over high heat and bring to a boil. Reduce the heat to medium-high and simmer for 35–40 minutes, until thick.

  2. Remove the saucepan from the heat and transfer the contents into a blender; purée. Taste and adjust seasonings, if necessary.

  3. To store, funnel hot ketchup into clean, warm mason jars. Wipe rims, apply lids and rings, and process in a boiling water bath canner for 15 minutes. Ketchup will keep for 3–4 weeks in the refrigerator. Processed in mason jars, unopened jars will keep up to a year on the pantry shelf.

Yield: 3 cups, according the recipe. Today: 3 half-pint jars, 1 quarter-pint jar, and a container for the fridge.

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