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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
  • Total Time
    Prep: 1-3/4 hours Process: 10 min.
  • Makes
    6 half-pints

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

  • 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 completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.
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.
Nutrition Facts
2 tablespoons: 48 calories, 1g fat (0 saturated fat), 0 cholesterol, 76mg sodium, 10g carbohydrate (6g sugars, 1g fiber), 1g protein. Diabetic Exchanges: 1/2 starch.

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