Although this week’s project focus is on design, I still have a few side projects going on in the background. One of those I started four weeks ago, and finished up last night. While canning blueberries about a month ago I learned about how to make Blueberry-Basil Balsamic Vinegar, which seemed like too good of an idea to pass up. So I used a portion of my blueberries and a bunch of fresh basil from my garden to put this recipe together.
It turns out to make a fruit balsamic vinegar you need a lot of time. After you have mixed the vinegar, you let it sit covered for four weeks in a cool dark place, stirring it every few days. So for the last month my largest mixing bowl has been hiding on my board games shelf in our apartment’s back hallway in the dark. And yesterday it got to emerge.
In order to finish the vinegar you need to separate all of the pulp out, leaving you with pure vinegar. I did this by pouring the mixture through a jelly bag (without even making a disasterous mess) and leaving it to drain all day by tying it up to one of my kitchen cuboards. It looked really good when it was finshed draining and I canned it last night. I’ve included the recipe below in case you want to try it out…and now back to the design work.
Blueberry-Basil Balsamic Vinegar
4 cups of blueberries
4 cups of white wine vinegar
1 cup of loosely pack basil leaves, crushed
Zest of 1 lemon
Makes approximately ten 125 mL jars
In a large glass bowl combine blueberries and 1 cup of vinegar. Lightly crush the berries using a potato masher. Add remaining vinegar, crushed basil, and lemon zest, stirring to combine. Cover tightly and let stand in a dark, cool place for four weeks, stirring every two to three days. Strain vinegar through a jelly bag or several layers of cheesecloth without squeezing. Discard residue. Pour strained vinegar into a saucepan and heat. Ladle hot vinegar into hot jars leaving o.25 inches of headspace. Process jars for 10 minutes.