Savory Blueberry Onion Jam Food
ONION JAM
Provided by Alex Guarnaschelli
Time 40m
Yield about 2 cups
Number Of Ingredients 7
Steps:
- In a medium saute pan, heat the oil until it begins to smoke lightly. Add the onions and season with salt and pepper, to taste. Cook until the onions give up their liquid, 3 to 5 minutes, and then add the red wine. Lower the heat and cook the onions until the wine reduces almost completely. Leave on low heat while you prepare the gastrique.
- In a separate small pan, heat the honey until it begins to bubble and froth. Cook until the honey turns a light caramel color, an additional 2 to 3 minutes. Add the red wine vinegar, simmer for a few minutes on low heat, and then shut off the heat. Pour the honey mixture over the onions and continue cooking them over low heat until all of the juice is absorbed and the onions are a jam-like consistency, 10 to 15 minutes. If you desire, add lemon juice and zest at this point. Taste for seasoning and transfer to a bowl to cool until ready to serve.
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- 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.
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