Savory Blueberry Jam With Balsamic Vinegar And Rosemary Recipes

SAVORY BLUEBERRY-ONION JAM

Savory Blueberry-Onion Jam image

My aunt made this every year. Now I make it and my daughter does, too. Everyone loves it on hot dogs, meat loaf and scrambled eggs. I even caught my mother eating a spoonful just because! -Pat Dazis, Charlotte, North Carolina

Provided by Taste of Home

Time 1h55m

Yield 6 half-pints.

Number Of Ingredients 10

Ingredients

1/4 cup olive oil
16 cups chopped red onion (about 10 medium)
2 tablespoons minced fresh tarragon or 2 teaspoons dried tarragon
1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
1-1/2 teaspoons salt
1 teaspoon white pepper
2 cups fresh blueberries
1/2 cup honey
1/2 cup balsamic vinegar
2 tablespoons lemon juice

Steps:

In a Dutch oven, heat oil over medium heat. Add onions, tarragon, thyme, salt and pepper. Reduce heat to medium-low; cook 30-35 minutes or until liquid is evaporated, stirring occasionally., Add blueberries, honey, vinegar and lemon juice; bring to a boil. Reduce heat; simmer, uncovered, 50-55 minutes or until mixture is thickened, stirring occasionally. Remove from heat., Carefully ladle hot mixture into 6 hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight., Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.

Nutrition Facts : Calories 48 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 76mg sodium, Carbohydrate 10g carbohydrate (6g sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges

SAVORY BLUEBERRY JAM WITH BALSAMIC VINEGAR AND ROSEMARY RECIPE

Savory blueberry jam with balsamic vinegar and rosemary Recipe image

Provided by LauraMitchell

Number Of Ingredients 9

Ingredients

1 Tbsp olive oil
1/2 shallot, finely minced
4 C blueberries, rinsed
1 C sugar
2 Tbsp balsamic vinegar
1 small branch rosemary, destemmed, chopped fine
pinch of freshly grated nutmeg
Pepper to taste (approx. 1/4 tsp)
pinch of salt

Steps:

Saute the finely minced shallot in oil over medium heat. Add the blueberries and sugar. Bring to first bubble. Now add vinegar and stir. Add the rosemary, nutmeg, pepper and salt. Allow to continue boiling gently and reducing in water content for 10-15 minutes. Spoon jam into jars. Process in boiling water for 10 minutes

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