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.

INGREDIENTS

• 1 lb Blueberries
• 2 sprigs Rosemary
• ¾ cups Granulated Cane Sugar
• 1 ½ cups Water
• 30 Black Peppercorns
• 3 each Whole Allspice

INSTRUCTIONS

1. Wash blueberries under cold water then pat dry with paper towels.
2. Place in prepared canning jars. You want to leave blueberries whole so be sure not squish them down.
3. 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.
4. Simmer for 10 minutes then strain and discard spices.
5. Reserve liquid and allow to cool.
6. Once cooled, pour over the jarred blueberries and rosemary.
7. 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.