Blue-berry Pickles
Ingredients
Directions
Prepare and fill
Pick over the blueberries, discarding any damaged ones.
Fill jars or wide-mouthed bottles with blueberries, leaving an inch of space at the top.
Pour in enough molasses to fill the spaces between the berries, adding more as it settles.
Cover and store
Cover the jars with a piece of cotton cloth to keep insects out.
Store in a cool, dark place.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Blueberries
- The fruit being preserved, packed whole into the jars.
- Molasses
- Fills the gaps between the berries and sweetens the preserve.
The step that matters
Topping up the molasses. The molasses must fully cover the berries so none are left exposed to air. As it settles, adding more keeps every berry submerged.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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