I went blueberry picking again last weekend. And currants and raspberries actually, but that doesn’t have much to do with this post. In typical fashion, I made some more jam. I love jams. And per my usual, I decided to make this one with a twist: adding a bit of balsamic vinegar and simmering the jam with some rosemary. Now, it isn’t an overwhelming rosemary flavor and the balsamic really just adds a bit of brightness. At any rate, it is delicious on toast but I could also see this being very yummy with savory things, like adding to a cheese plate.
Ingredients
4 pints fresh blueberries, rinsed
3 cups sugar
3 Tablespoons balsamic vinegar (good quality)
1 sprig fresh rosemary, in once piece
a pinch fresh grated nutmeg
1 pinch of fine sea salt
1 package low-sugar powdered pectin
3-4 teaspoons vodka (optional)
This makes approximately 6 1-cup jars of jam.
Directions
Prepare jam jars as you usually do (i.e. sterilizing, prep for canning). Note that I just used fresh, clean jars and will keep refrigerated — this jam never last long enough to go bad!
In a large heavy-bottomed dutch oven, combine the blueberries and sugar. Bring to simmer before adding the vinegar. Let simmer for 10 minutes, stirring occasionally. Add the rosemary sprig, nutmeg, and salt. Allow to continue boiling gently and reducing in water content for about 10-15 minutes. Remove the rosemary. Add the pectin and bring to a rolling boil once more. Ladle into jam jars and let cool. Before sealing, drizzle a small amount of vodka on each jar and swirl to cover the surface (to keep any bacteria from infiltrating the jam, optional). Seal and refrigerate.
