CHEF JEFF — ONE BYTE AT A TIME: Blueberry Sweet Sour Sauce

This is from Paul Virant’s “The Preservation Kitchen.”

Blueberry Sweet Sour Sauce

1 750-millieter bottle red wine (such as malbec, merlot)

2/3 cup sugar

1/3 cup red wine vinegar

Juice of 1 lemon

½ teaspoon kosher salt

4½ cups blueberries, washed, drained

In pot over high heat, mix wine, sugar, vinegar, lemon juice, salt. Heat to boil; transfer to heat-proof pitcher. Scald 5 half-pint jars in pot of simmering water fitted with rack. Just before filling, put jars on counter. Soak lids in pan of hot water to soften rubber seal. Pack berries into jars. Pour wine mixture over blueberries, leaving ½-inch space from jar’s rim. Check jars for air pockets; add more wine mixture if needed to cover berries. Wipe rims with towel; seal with lids. Screw on bands until snug. Place jars in pot with rack; add water to cover jars by 1 inch. Heat water to boil. Process jars for 15 minutes (start timing when water reaches boil). Turn off heat; leave jars in water a few minutes. Remove jars from water; cool. Check seals. Store.

Yield: 5 half-pints.

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