Every year, as summer winds down and gives way to fall, I obsessively start to pickle and preserve all of the things. The growing stack of mason jars in my pantry is as much as sign of the changing seasons as the long shadows in the buttery gold late-afternoon sunshine and the droning of the cicadas in the trees.
Carrot pickles? Check. Raspberry jam? Check and check. Barbecue sauce? Triple check. Zucchini relish? Yup, that too.
This year, I added this savoury blueberry and onion jam spiked with balsamic vinegar and fresh sage to the rotation, and I am totally obsessed.
It sits somewhere between jam and relish on the flavour spectrum, sweet and savoury and tangy and intensely flavourful all at once.
It’s a little too intense for eating on its own, but is just the thing to add a spoonful of sunshine to your plate long after these warm late-summer afternoons are but a distant memory.
Winter is coming, after all.
What to Do with Blueberry-Onion Jam
Not sure where to begin with your fresh batch of jam? My hands-down favourite use is for dressing up a cheese board, especially if you’ve got sharper cheeses like gorgonzola or aged cheddar.
If you’re feeling a little more ambitious, you can throw together an easy, yet impressive crostini platter by spooning dollops of jam onto thin slices of baguette that have been generously slathered with goat cheese or creamy ricotta.
You don’t have to limit yourself to the starter course, though… it’s also a great way to add a sweet-and-savoury accent to your main dishes!
I’ve been obsessively dolloping it onto grilled meats of all kinds (think chicken breasts, pork chops or steak), and can also confirm it’s ridiculously good on a big ol’ juicy burger topped with sharp cheddar cheese.
I’m sure I’ve only just started to discover all the possibilities. Maybe there’s some way to even use it for dessert? (OK, maybe that’s pushing it a little too far.)
More Fruit-Based Condiments You Should Try Before Summer’s Over!
If the combination of blueberry and onion doesn’t sound like your thing, there are tons of other ways to preserve summer’s bounty for a cold winter’s day.
Here are some of my favourites that I’ve already shared on the blog:
And here are a few other great options from some of my favourite bloggers:
- Watermelon Barbecue Sauce from Cravings of a Lunatic
- Spiced Plum Chutney from Strawberries for Supper
- Rhubarb Barbecue Sauce from Dish n’ the Kitchen
- Strawberry Chipotle Jam from Nutmeg Disrupted
This sweet-and-tangy condiment is the perfect accompaniment for a fancy cheese platter, or for spooning onto grilled fish, chicken or pork.
- 3 cups diced red onion
- 2 tbsp olive oil
- 1 tbsp finely chopped fresh sage
- 1/2 tsp salt
- 1/2 tsp fresh ground black pepper
- 3 cups fresh blueberries
- 1/4 cup balsamic vinegar
- 1/4 cup cider vinegar
- 1/4 cup sugar
In a large heavy-bottomed pan set over medium heat, saute the onions in olive oil, stirring frequently, for 10-15 minutes or until the onions are very soft and golden-brown. Add the sage, salt and pepper, and continue sauteeing for another 2 minutes.
Stir in the blueberries, balsamic, cider vinegar and sugar. Bring to a simmer, then reduce heat to low and cook for 20 minutes or until the mixture starts to thicken and coats the back of a spoon. Remove from heat and spoon into 3 sterilized 250ml jars.
Jam will keep in the fridge for 3-4 weeks. For longer storage, process in a boiling water bath for 10 minutes and store in a cool, dark place for up to 6 months.
- Category: Condiments
- Method: Stovetop
- Cuisine: Canadian