In a cheesecloth piece, wrap up 3 broken cinnamon sticks, 1 t whole cloves & 1 t allspice berries. Tie with kitchen string. Place in saucepan with 1 1/2 C red wine vinegar. Cook for 5 minutes on medium heat. Add 2 qt fresh blueberries and cook for another 5 minutes.
DO NOT STIR.
Shake pot instead so that it does not crush berries.
Remove from heat. Cover and let stand for 4 hours.
Place a colander in a bowl. Pour blueberries into colander so that the bowl catches the liquid.
Follow instructions on my Dill Pickles recipe on how to sterile jars & lids.
Place blueberries in sterilized jars filling within 1/2 inch from rim.
Place the blueberry liquid back into the saucepan and bring to boil. Add 1 C white sugar and 1 C brown sugar. Cook for 4 minutes. Add syrup to blueberry jars. Seal and give it a 15 minute bath. (also instructions about baths on the Dill Pickles recipe page)
Great served over cheve or cream cheese.