Combine the diced shallots and diced jalapeño in a large saucepan with the 2 tablespoons of vegetable oil. Sauté them over medium heat for about 5 minutes until they're tender. Stir in the two cloves of diced garlic, and sauté for one minutes more.
Add the rest of the ingredients:
Stir in the three cups of blueberries, ¼ cup of sugar, ¼ cup of real maple syrup, ¼ cup of white vinegar, ¾ teaspoon of salt, ½ teaspoon of coriander, ¼ teaspoon of cayenne, ¼ teaspoon of cinnamon, and ¼ teaspoon of black pepper.
Bring the mixture to a simmer over medium-high heat. Reduce the heat to medium-low and continue simmering, stirring the mixture occasionally, for 20 to 25 minutes. The mixture should be thickened.
Remove the sauce from the heat and let it cool to room temperature. You can use it this way, or spoon it into a sealed jar to keep in the fridge for up to one month.
Notes
This recipe, using three cups of blueberries, makes about two cups total of Blueberry Ketchup.
You can keep it all for yourself, of course, or make extra batches to share with your friends or to put up for winter.
Blueberry Ketchup can be stored in the fridge for up to one month. You can also can the ketchup using mason jars and water bath processing.