Print Options

 
 Print
Savory Blueberry-Onion Jam Recipe

Savory Blueberry-Onion Jam Recipe

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
TOTAL TIME: Prep: 1-3/4 hours Process: 10 min. YIELD:48 servings

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

Directions

  • 1. 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.
  • 2. 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.
  • 3. 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.
  • 4. 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. Yield: 6 half-pints.
Editor's Note: The processing time listed is for altitudes of 1,000 feet or less. Add 1 minute to the processing time for each 1,000 feet of additional altitude.