Go Back

Onion-Blueberry Jam

Print Recipe Share on Twitter Share on Facebook

Ingredients
  

  • 4 medium onions diced (about 5 cups)
  • 4 shallots diced (about 1 cup)
  • 1/4 cup olive oil
  • 4 cloves garlic minced
  • 4 Tbsp balsamic vinegar
  • 2 Tbsp brown sugar
  • 1 tsp ground allspice
  • 1 cup blueberries
  • 1/2 tsp kosher salt

Instructions
 

  • In a medium pot, over very low heat, cook the onions and shallots in the olive oil until amber in colour, about 35 minutes. Stir often.
  • Stir garlic into the pan, followed by remaining ingredients. Cook until the blueberries have popped and released all their juices, and the mixture is thick and jammy.
  • Taste for seasoning and add more salt or a splash more vinegar as necessary. Serve with cretons, with sharp cheeses, on burgers or on a charcuterie board. Will keep, refrigerated, for several weeks.

Notes

The onions reduce quite a bit, so if you’re feeling ambitious and want enough jam to give as gifts, double or triple the batch. Make sure to tell the giftees that the jam must be refrigerated, unless you want to can it—in which case, pour hot jam into hot, sterilized jars and immerse in a boiling water bath for 12 minutes.