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

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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