Onions and blueberries become friends in this incredible sweet and savoury jam.
A splash of white wine, syrup and a dash of balsamic tied the relationship for keeps.

If you would have told me a year ago that...
I would have been tempted to try making an onion jam...
I would have quickly responded with one of my...
"I don't think so" and a funny expression.

Was I that narrow minded and unwilling to give these types of recipes a try?  
I guess I was since I'm now admitting my past stubborn culinary choices.   
In addition to my reticence was that one of my... 
favourite berries was going to be thrown in the mix.  
Muffins would certainly have pleased me more than the companionship of onions.
So when and where did I begin my small venture with this sweet and savoury condiment? 
A French grocery store magazine.  Yes, I did.  
Waiting in line, a stunning photo captured my attention.  
The jam looked absolutely sublime.  
At first, I couldn't believe that it wasn't just a blueberry jam.  
The more I approached, the more I realized that I was somewhat finding myself...
increasingly swayed to pick it up and try this recipe as soon as possible.
When I mentioned it to Hubby, he too didn't seem thrilled or excited.  
What will we eat it with?  
Good question...one that I wasn’t prepared to answer at that moment.
Some fresh onions from the market were certainly the boost I needed to get this jam on.
Later on in October, I’ll be picking up the original redder onions and get this jam on again.

The story is not over yet.

Realizing that most ingredients in the original recipe were missing...
I quickly jotted some substitutions. 

 As I looked at my changes, I became slightly insecure.  
Since I've never made this type of condiment before...
was I truly prepared to muck around with this preparation?!?

Well, not only did I forge ahead...
I quite honestly felt that my alternatives may have turned this jam to shall I say 'perfection'.  
I know, that's a big word, however, it is the word that came out when I tasted it on this goat cheese. 

Only because I'm watching my waistline, did I not make myself another serving.  
Hubby on the other had no qualms about another serve and spread ;o)

If you can understand a little French...
go ahead and visit the original ingredients...
then come back and try my version...you won't regret it.

Very revised recipe of :

Yields 2 cups (500ml)

(American / Metric measures)

. 1/2 cup (125ml) white wine
. 1/2 cup (125ml) agave syrup (or mild honey)
. 1/2 cup (125ml) water
. 3 Tbsps. (45ml) frozen orange concentrate
. 1 Tbsp. (15ml) apple cider vinegar

. 2 Tbsps. (30ml) vegetable oil (grape seed preferred)
. 1 large red onion, thinly sliced
. 1/4 tsp. (1.75ml) sea salt

. 1 cup (250ml) blueberries (frozen is fine)
. 1 tsp. (5ml) each: dried marjoram and tarragon
. 1 tsp. (5ml) balsamic vinegar

1. In a large, glass measuring cup, blend the wine, syrup, water, orange concentrate and the apple cider vinegar.  Set aside.
2. In a medium saucepan, heat the oil on MEDIUM and cook the onions with the salt until tender...about 5 minutes.  
3. Pour the liquid contents from the measuring cup.
4. Lower the heat about one notch and simmer for 25 minutes.  Leave the pot uncovered.
5.Lower the heat once more to medium-low and incorporate the blueberries.  Cook for another 15 minutes.  Remove from the heat and now finally add the dried herbs and the balsamic vinegar.
6.  Cool at room temperature for about 2 hours before transferring the jam into an airtight glass container(s) to then refrigerate.  This jam will keep up to 30 days.  Can also be frozen in small, glass mason jars.

Here’s a yogurt marinated and breaded, baked pork chop...with a Potato, Red Pepper side.


Variation with MANGO:
. Replace the red onion by a sweet, white onion.
. Add about 1 cup (small mango) coarsely chopped. 
. Add the mango to replace the blueberries.   
. Replace the red balsamic by a white balsamic.

Variation with PLUM:
. Add about 2 cups (10-12 plums) chopped. 
. Add the plums to replace the blueberries.   
. Add them a little sooner...about 20 minutes towards the end of cooking.

Serving suggestions:
. Best served with cheese (especially: goat, brie, cheddar) and crackers, meat pâtés.  .Meat chops, hamburgers, chicken as well as some fish will invite this condiment with immense pleasure.

Don't let an uncomfortable blend of ingredients sway you from...
either trying to eat it or concocting it in your kitchen. 
Take a bold step and come out of your comfort zone...
you'll probably be as pleasantly surprised as I've been.

Don't forget to treat yourself well.

Ciao for now and flavourful wishes,

Comments ... ??? ... or suggestions ... write me :o)
Claudia at:  foodessa [at] gmail [dot] com

Go HERE for more SAVOURY creations.

Please take note on how I bake and cook...
Here’s a 101 of sorts to make sure that there are no disappointments when trying my creations.  
Also...just so you know...feel free to increase the salt and sweet factor since I'm not high on either of them ;o)

. Use DRY cup measurements for...you guessed it...all DRY ingredients.
Anything DRY gets measured by spooning the overfilled ingredient (never shake the cup) and then level off with a flat edged tool.  Exception...Brown sugar should be packed in and leveled.
. Use LIQUID cup measurements for...all LIQUIDS that cannot be leveled like for example butter, yogurt...etc.  Measure the liquids at eye level to avoid overdoing what the recipe truly needs.
OVENS are unfortunately not created equal.  Mine is so old that it has reached many degrees off it's norm.  It's really worth investing a few dollars to test yours with an appropriate oven thermometer.  You'd be surprised how many ovens I've heard about not being where they should have been.  Before you lose any more ingredients and much time preparing a new recipe...run to the store...you'll thank me later. 

Here's other Onion related recipes that may interest you: