This recipe comes from a new-to-me cookbook, that I borrowed from a friend and decided was so good I just had to have my own copy! The book is from Michigan, and is called Hollyhocks & Radishes: Mrs. Chard's Almanac Cookbook, which you may remember from the delicious Rhubarb Bundt Cake I posted a few weeks ago. There are so many recipes on my list to try.
I was planning on making this with a case of blueberries I bought, and even successfully found and purchased some mace, but my boys beat me to the fruit. My friends in Oregon just harvested 163.4 pounds of blueberries, so I am publishing this for them. I am sure it's fabulous. Here's the book, you might as well go order your copy now!
Yield: 8 pints
Prepare: 15 minutes
Cook: 1 hour
2 quarts fresh blueberries
8 large, green cooking apples
8 cups sugar
1 teaspoon allspice
1 teaspoon nutmeg
1 teaspoon mace
Wash and drain blueberries; peel, core and slice apples. Combine in a Dutch oven or pot with remaining ingredients.
Bring to a boil, stirring. Lower heat and simmer 1 hour, stirring periodically, or until right consistency for spreading.
May be stored in the freezer or water-bath canned. If the latter, process 10 minutes (or adjust for your altitude).