Wash, drain and sort the blueberries. Place them in a heavy large saucepan with all the other ingredients and mix well. Slowly bring to a boil, then reduce to a simmer and cook uncovered, stirring regularly until the mixture thickens and the spoon leaves a trace, for about 1.5 to 2 hours. Towards the end, stir often to make sure it does not stick to the bottom.
Remove the cinnamon stick and fill the piping hot chutney into jars with bands and new lids. Process in a boiling water bath.