Savory Blueberry Jam With Balsamic Vinegar And Rosemary Recipes

BLUEBERRY VINAIGRETTE DRESSING

Steps:

• Combine oil, blueberries, white vinegar, balsamic vinegar, and honey together in a food processor; blend until smooth.

PLUM-ROSEMARY JAM

Steps:

• Combine the plums, sugar and 1 tablespoon lemon juice in a medium saucepan or Dutch oven. Toss well and let stand until the sugar dissolves and the mixture is juicy, about 20 minutes.
• Wrap the rosemary sprig in a square of cheesecloth; tie closed. Add to the pan and bring to a boil over medium-high heat. Reduce the heat to maintain a simmer; cook, stirring occasionally and skimming off any foam, until thickened and the fruit is broken down, 30 to 35 minutes. Gently mash any large plum chunks with a potato masher or rubber spatula. Discard the rosemary. Stir in the remaining 1 tablespoon lemon juice. Remove from the heat and let the jam cool to room temperature, stirring occasionally, about 1 hour.
• Transfer the jam to a jar or other airtight container. Refrigerate until cold and fully jelled, at least 2 hours. Store in the refrigerator for up to 2 weeks.

BLUEBERRY BALSAMIC VINEGAR

Steps:

• In a large non-reactive saucepan, crush blueberries with a potato masher or back of a heavy spoon. Add vinegar, sugar, lime and cinnamon and bring to a boil. Reduce heat and simmer, covered, for 20 minutes. Cool slightly and pour into a large bowl. Cover and refrigerate for 2 days to allow flavors to blend.
• Place a wire mesh strainer over a large bowl. In batches, ladle blueberry mixture into strainer, pressing out as much liquid as possible. Discard solids.
• Pour vinegar into clean glass bottles or jars, and refrigerate, tightly covered, indefinitely. Use in salad dressings or drizzled over chicken or beef.

SAVORY BLUEBERRY JAM WITH BALSAMIC VINEGAR AND ROSEMARY RECIPE

Steps:

• Saute the finely minced shallot in oil over medium heat. Add the blueberries and sugar. Bring to first bubble. Now add vinegar and stir. Add the rosemary, nutmeg, pepper and salt. Allow to continue boiling gently and reducing in water content for 10-15 minutes. Spoon jam into jars. Process in boiling water for 10 minutes

SAVORY BLUEBERRY-ONION JAM

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.