Blueberry topping

Blueberry topping

By
From
The Produce Companion
Makes
750 ml
Photographer
Jeremy Simons

Ingredients

Quantity Ingredient
500g blueberries
345g caster sugar
1 teaspoon vanilla extract
60ml water

Method

  1. Combine all the ingredients in a saucepan and place over low heat, stirring until the sugar dissolves. Increase the heat to medium and cook for 30 minutes, or until syrupy.
  2. Remove from the heat and lightly squash the blueberries with the back of a fork. Ladle the hot sauce into warm sterilised jars and seal immediately. Store in a cool, dark place for up to 12 months. Refrigerate after opening.

Cook’s note

  • Serve this blueberry topping on ice-cream, in trifles, with muesli or stirred through yoghurt.
Tags:
produce
companion
growing
harvest
glut
preserving
mandy
sinclair
meredith
kirton
pickling
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