Print Options

Back to Savory Blueberry-Onion Jam >

Include these items:

Taste of Home Logo

Savory Blueberry-Onion Jam

 Savory Blueberry-Onion Jam
My aunt made this every year, now I make it and my daughter does too. Everyone loves it on hot dogs, meatloaf and even scrambled eggs. I even caught my mother eating a spoonful just because!—Pat Dazis, Charlotte, North Carolina
48 ServingsPrep: 1-3/4 hours Process: 10 min.


  • 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


  • 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 six 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

2 of 2

Savory Blueberry-Onion Jam (continued)

Directions (continued)

  • completely covered with water. Bring to a boil; process for 10
  • minutes. Remove jars and cool. Yield: 6 half-pints.