Blueberry Fig Chutney Recipes

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BLUEBERRY-FIG JAM



Blueberry-Fig Jam image

This delicious jam can be used on anything from toast to confections. In general, we use organic ingredients but use what you wish.

Provided by The Price Family

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Jams and Jellies Recipes

Time 50m

Yield 12

Number Of Ingredients 6

¼ cup blueberries
2 cups quartered fresh figs
¾ cup white sugar
½ cup water
1 tablespoon lime juice
½ teaspoon balsamic vinegar

Steps:

  • Mash blueberries with a fork in a small bowl. Transfer to a 3 1/2-quart pot. Add figs, sugar, water, lime juice, and balsamic vinegar. Lightly pulse with an immersion blender until mostly smooth, with some chunks remaining for texture.
  • Place the pot on the stove over medium-high heat. Stir continuously as it comes to a boil. Reduce heat to low, and stir periodically, until thickened, 20 to 25 minutes. Check doneness by dropping a small spoonful of jam onto a frozen plate. Let sit for 1 to 2 minutes; if jam appears to gel, it is ready. Continue cooking if jam appears thin and runny.
  • When jam has thickened, remove from heat and allow to cool slightly, about 10 minutes. Pour jam into a clean jar with a hermetic seal. Allow to cool completely before refrigerating.

Nutrition Facts : Calories 70.9 calories, Carbohydrate 18.3 g, Fat 0.1 g, Fiber 0.9 g, Protein 0.2 g, Sodium 0.7 mg, Sugar 17.3 g

BLUEBERRY CHUTNEY



Blueberry Chutney image

Another recipe from my mom's chutney collection. Adapted from Southern Living. Good spread on top of cheese and crackers. Also goes nicely with grilled chicken or pork.

Provided by ratherbeswimmin

Categories     Berries

Time 1h5m

Yield 3 cups

Number Of Ingredients 9

1 large granny smith apple, peeled and diced
1/2 cup sugar
1/2 cup orange juice
1 tablespoon grated orange rind
1 teaspoon ground ginger
1/4-1/2 teaspoon dry crushed red pepper
1/4 teaspoon ground black pepper
4 cups blueberries (fresh "or" frozen)
3 tablespoons balsamic vinegar

Steps:

  • Add the first 7 ingredients to a large pot; bring to a boil.
  • Lower heat and simmer for 15 minutes or until the apple is tender, stir frequently.
  • Add in blueberries and vinegar; bring to a boil Lower heat to medium and cook 40 minutes or until thickened; stir often.
  • Divide mixture into air-tight containers.
  • Store in refrigerator up to 1 week; freeze up to 6 months.

Nutrition Facts : Calories 317.4, Fat 0.9, SaturatedFat 0.1, Sodium 7.5, Carbohydrate 80.3, Fiber 7, Sugar 66.6, Protein 2.1

BLUEBERRY, FIG CHUTNEY



Blueberry, Fig Chutney image

A chunky sweet and tart condiment/spread made with blueberries, figs, and cranberries. Spiced with onions, ginger, cinnamon, cardamom, and rosemary. Chutneys are traditionally served with curried foods, but do try this on ham, chicken, roast pork, wild game or your Thanksgiving turkey. Also nice on meat and cheese platters. Mix some chutney with cream cheese for a nice spread on crackers. Mix with some oil for a quick marinade or glaze meats at the end of cooking.

Provided by Rita1652

Categories     Chutneys

Time 1h20m

Yield 3-4 1/2 pint jars, 25 serving(s)

Number Of Ingredients 14

1 cup sugar
1 cup red raspberry vinegar (6 percent acid)
1 red onion (1 cup finely diced)
1 orange, zest of
1/2 teaspoon grated ginger
1/4 teaspoon cinnamon
1/4 teaspoon cardamom
1/8 teaspoon salt
1/8 teaspoon ground pepper
1/8 teaspoon cayenne pepper
1/4 teaspoon finely minced fresh rosemary
4 cups diced fresh figs
3 cups blueberries, frozen or 3 cups fresh blueberries
1 cup frozen cranberries

Steps:

  • Sterilize jars, lids and rings.
  • In a non-reactive pot place first 11 ingredients bring to a boil and reduce to simmer, simmering for 15 minutes uncovered.
  • Add figs, 1 cup blueberries and cranberries bring to a boil then reduce to simmer for 20 minutes uncovered. Stirring occasionally.
  • Add remaining blueberries return to boil and then reduce to simmer for 20 more minutes. Till the consistency you like.
  • Ladle into hot sterilized jars leaving 1/2 inch head space. Wipe rims and place lids and tighten rings.
  • Process for 10 minutes in a hot water bath.
  • Shut off flame and let sit uncovered for 5 minutes.
  • Remove to a draft free spot to cool.
  • Or freeze in containers for 3 months or refrigerate for 3 months.

Nutrition Facts : Calories 44.8, Fat 0.1, Sodium 12, Carbohydrate 11.5, Fiber 0.7, Sugar 10.1, Protein 0.2

BLUEBERRY CHUTNEY



Blueberry Chutney image

Make and share this Blueberry Chutney recipe from Food.com.

Provided by C Powell

Categories     Chutneys

Time 35m

Yield 3 cups

Number Of Ingredients 8

4 cups fresh blueberries or 4 cups frozen blueberries
1 (16 ounce) can whole berry cranberry sauce
1/4 cup sugar (fructose works)
3 tablespoons balsamic vinegar
1 1/2 teaspoons orange zest
1 teaspoon ground ginger
1/4-1/2 teaspoon dried red pepper flakes
1/4 teaspoon black pepper (ground)

Steps:

  • Combine all ingredients in a saucepan.
  • Do not use an aluminum pan.
  • Bring to a boil, and boil uncovered, stirring frequently, until slightly thickened (15 to 20 minutes).
  • Pour into clean jars,cover and refrigerate for up to three weeks.
  • Can be canned or frozen for longer storage.
  • Plastic containers work best for freezing.
  • Serve with turkey, chicken or pork.

Nutrition Facts : Calories 424.6, Fat 0.9, SaturatedFat 0.1, Sodium 50.3, Carbohydrate 108.1, Fiber 6.5, Sugar 96.5, Protein 1.9

HONEYED FIG AND BLUEBERRY JAM



Honeyed Fig and Blueberry Jam image

This is a variation of my Blueberry Fig Jam "very Low Sugar" Blueberry is a big requested jam. I had lots of fresh figs so I combined the 2 and made this. Using only 1/4 cup of sugar and 1 cup honey. I did crush the figs and blueberries in the food processor. Check out infused honey for optional flavors http://www.food.com/cookbook/infused-honey-130206 Cookbook #130206

Provided by Rita1652

Categories     For Large Groups

Time 1h30m

Yield 8 8 ounce jars, 75 serving(s)

Number Of Ingredients 12

1 cup honey
3 cups crushed figs
2 cups crushed blueberries
1 cup blueberries
1/4 cup fresh lemon juice
3 cups apple juice
1/2 cup water
1/4 cup sugar
1 3/4 ounces no sugar needed pectin
2 cinnamon sticks (optional)
1 teaspoon grated ginger (optional)
1 vanilla bean, split (optional)

Steps:

  • Mix pectin and sugar together.
  • In a large pot add remaining ingredients with the pectin mixture.
  • Bring to a full rolling boil. About 10 minutes.
  • Test for jelling.
  • Pour into sterilized jars leaving 1/4 head space.
  • Be sure to remove vanilla bean and cinnamon sticks if used.
  • Wipe rims and place sterilized lids and rings on.
  • Process in a boiling water bath covered by 2 inches of water.
  • Altitude times.
  • 1,000-3000 for 5 minutes.
  • 3000-6000 for 10 minutes.
  • 6000-8000 for 15 minutes.
  • 8000-10,000 for 20 minutes.
  • Remove jars and cool for 12-24 hours.
  • You can remove rings and wipe jars.
  • Label.
  • Store in a cool dark place.

Nutrition Facts : Calories 26.6, Sodium 2, Carbohydrate 7, Fiber 0.2, Sugar 5.9, Protein 0.1

MANGO BLUEBERRY CHUTNEY



Mango Blueberry Chutney image

The color of this chutney is darker than you might expect due to the balsamic vinegar I used. Substitute apple vinegar for more of a classic look if you prefer.

Provided by Late Night Gourmet

Categories     Chutneys

Time 35m

Yield 8 serving(s)

Number Of Ingredients 9

1 large mango, diced
2 ounces blueberries
1/2 ounce ginger, diced
1/2 teaspoon serrano pepper, diced
1 small garlic clove, minced
1/4 cup balsamic vinegar
1/4 cup light brown sugar, firmly packed
1/4 teaspoon salt
1/4 teaspoon black pepper

Steps:

  • Place all ingredients in a pan. Bring to a boil, reduce heat to low, and simmer until thick, about 25 minutes, stirring frequently to keep from sticking.
  • Store, refrigerated, in an airtight container.

Nutrition Facts : Calories 74.2, Fat 0.3, SaturatedFat 0.1, Sodium 77.6, Carbohydrate 18.1, Fiber 1.3, Sugar 15.5, Protein 0.7

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