We’re in the thick of blueberry season now and I can’t stop myself from buying more every time I go to the grocery store or the farmer’s market. The berries are plump and juicy, perfectly sweet, and the ideal addition to oatmeal or waffles. They are also great eaten alone.
Given my recent interest in making jam, though, and my discovery of a tantalizing recipe for Savory Blueberry Jam on the beautiful blog Z Tasty life, I had to give blueberry jam a try. I was particularly intrigued by the idea of a savory jam that was intended to serve with cheese and crackers.
I also liked the idea that I could make this jam on the stovetop. And to top it off, blueberries are so naturally full of pectin (the ingredient that makes jellies “jell”) that you don’t need to add Sure-Jell to make the jam thicken. All in all, a simple and tasty idea, I thought. And I was right.
I quickly sautéed some finely chopped shallot in olive oil and added the berries and sugar (I used a bit less than one cup of sugar — these berries were already pretty sweet) to the pan.
Balsamic vinegar, chopped rosemary, nutmeg and pepper went in next as the berries began to simmer. As the liquid evaporated and the berries broke down, the jam thickened nicely and the fragrance of berries, rosemary and balsamic vinegar perfumed my kitchen.
After about 15 minutes the jam was ready and I spooned it into jars (I didn’t sterilize them — I’ll keep this jam in the refrigerator and use it within the next few weeks).
You can find the recipe here.