In this recipe, juicy blueberries and rich, dried dates pair with cloves and cinnamon.
Savory Spiced Blueberry-Balsamic Jam
In this recipe, juicy blueberries and rich, dried dates pair with cloves and cinnamon. Instead of relying on sugar, I’ve added savory aromatics like shallots and balsamic vinegar to create complex layers of flavor. Agave lends sweetness, while bright lemon juice balances and helps produce a thick consistency.
Ingredients
- 1 tablespoon unsalted butter
- Coarse kosher salt
- 2 large shallots, diced (about 1 cup)
- 8 cups fresh blueberries (4 pints)
- 3/4 cup pitted and chopped Medjool dates (about 8 dates)
- 1/4 cup balsamic vinegar
- 6 tablespoons fresh lemon juice (about 2 large lemons)
- 1 1/2 cups agave syrup
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1 teaspoon chopped fresh thyme
Instructions
- In a large saucepot over medium-low heat, melt the butter. Add the shallots and a pinch of salt. Sauté, stirring occasionally, until caramelized, about 15 minutes.
- Add the blueberries, dates, vinegar, lemon juice, agave, cinnamon, cloves, and a pinch of salt. Bring the mixture to a boil, mash the berries and dates until broken down, and then raise the heat to medium.
- Keep the jam at a gentle boil and stirring often to make sure the bottom doesn’t burn. Simmer (uncovered) until the mixture has thickened, about 20-25 minutes.
- Stir in the thyme, remove the pot from heat, and allow the jam to cool slightly. Ladle into airtight containers or jars and store in the fridge for up to 1 month.
