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Blueberry Chipotle Ketchup

Sweet and smoky blueberry chipotle ketchup makes a perfect addition to all manner of grilled foods; it's great in place of barbecue sauce on chicken legs and meaty portobello mushrooms. From: Saveur MAKES 3 CUPS

2 lb. fresh blueberries
1½ cups granulated sugar
1 cup apple cider vinegar
¼ cup minced onion
2 tsp. chipotle in adobo
2 tsp. freshly grated ginger
1 tsp. salt
1 lime, zested and juiced

Combine all the ingredients in a 6-qt. saucepan and stir to combine. Place over high heat and bring to a boil. Reduce the heat to medium-high and simmer for 35–40 minutes, until thick.

Remove the saucepan from the heat and transfer the contents into a blender; purée. Taste and adjust seasonings, if necessary.

To store, pour ketchup into a heatproof container, cool and refrigerate. For longer storage, funnel hot ketchup into clean, warm mason jars. Wipe rims, apply lids and rings, and process in a boiling water bath canner for 15 minutes. Ketchup will keep for 3–4 weeks in the refrigerator. Processed in mason jars, unopened jars will keep up to a year on the pantry shelf.