Place the cinnamon sticks and spices in a medium saucepan along with the red wine vinegar. Bring to a simmer over low/medium for 5 minutes.
Add the blueberries to the red wine vinegar mixture and simmer for an additional 5 minutes. Avoid stirring the blueberries during this time to avoid breaking them. Remove from the heat, cover and let stand for 8-12 hours.
Transfer the berries to a hot, sterilized canning jar. Reserve the liquid.
Return the reserved liquid to the stove. Add white and brown sugar, and stir until dissolved. Bring to a boil for 5-7 minutes until sauce has thickened.
Ladle the syrup over the berries, leaving 1/2" headspace in each jar. Wipe the rims of residue, then affix with lid and ring.
Process in a hot water bath for 15 minutes, taking care to allow 2" space between jars. Carefully allow the jars to rest for 5 minutes. Then remove from the water bath canner and let them cool.