• Place the Cloves and Cinnamon Sticks onto an 8x8 inch piece of cheese cloth. Gather the edges of the cloth and tie with kitchen twine to secure. Add the Red Wine Vinegar and Spice Bundle to a large saucepan over medium heat. Bring to a simmer and cook for 5 minutes.
• Gently stir in the Blueberries into the vinegar and cook until heated through (4-5 minutes). While heating, gently slosh the vinegar and berries around being careful not a break the berry skins. (Traditional mixing is too rough)
• Remove the pot from heat, cover, and let sit at room temperature for 12 hours
• Place a colander over a large bowl and strain the berries, being sure to capture the liquid in the bowl! Remove the Spice Bundle. Move the berries to sterilized canning jars.
• Return the liquid to the sauce pan and place over medium heat. Mix in the White Sugar and Brown Sugar and bring to a boil. Cook until thicken, stirring occasionally. (4-5 min)
• Pour the hot liquid over the berries. Be sure to leave 1/2 to 1 inch of head space. Clean the rims of the jars with a wet paper towel and place lids and screw on rings.
• Place a canning rack in the bottom of a large stock pot. Fill the pot 1/2 to 3/4 full with water and bring to a roaring boil over high heat. Carefully lower the jars into the boiling water, leaving space between all the jars. Make sure the water is at least 1 inch over the top of the jars. Cover the pot and let boil for 15 minutes.
• Remove the jars from the boiling water (carefully) and allow the jars to cool. If any of the lids do not pop after 1/2 an hour, clean the rims and repeat step 7

To Serve

• To make the crostini, preheat the oven to 350 degrees and cut your baguette into 1/4 to 1/2 inch thick slices. Place the bread slices on a baking sheet in a single layer.
• Bake the bread for ten minuets, remove, and let cool.
• To construct: spread coat cheese on crostini, spoon berries over the cheese, and sprinkle lemon zest( if using).