Blueberry Balsamic Jam with Rosemary

Sweet blueberries, tart balsamic vinegar and herbal rosemary feature in this unique and versatile jam recipe. Spread over toast, or serve a dollop next to roasted meat or a slice of rich olive oil cake. - Teagan


2 cups blueberries
¼ cup plus 2 tbsp. sugar
1 tbsp. finely chopped rosemary
¼ package (12 g) light fruit pectin crystals

½ cup Wild Blueberry Balsamic Vinegar
1 sprig fresh rosemary


  1. 1. In a small saucepan, heat the balsamic vinegar and fresh rosemary on low until reduced by half. Discard the rosemary and set aside.

  2. 2. In a large pot, mash the blueberries well until few whole berries remain. Add ¼ cup of water.

  3. 3. Mix the pectin with 1 tbsp. of the sugar and stir into the blueberries.

  4. 4. Over high heat, bring to a full rolling boil, stirring occasionally. Add the rest of the sugar and continue to boil vigorously, stirring, for 1 minute more.

  5. 5. Remove from the heat, skim off any foam and stir in the balsamic reduction.

  6. 6. Fill jars, let cool and store in the refrigerator.

  1. Makes about 1 ½ cups.

Explore more

Share this