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Savory blueberry jam with balsamic vinegar and rosemary


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  • 1 Tbsp olive oil
  • 1/2 shallot, finely minced
  • 4 C blueberries, rinsed
  • 1 C sugar
  • 2 Tbsp balsamic vinegar
  • 1 small branch rosemary, destemmed, chopped fine
  • pinch of freshly grated nutmeg
  • Pepper to taste (approx. 1/4 tsp)
  • pinch of salt



Step 1

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


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