1 1/2 tsp salt (canning salt if you plan on canning this)
2 1/4 cups Balsamic Vinegar (I use organic)
3 1/2 - 4 cups brown sugar (I use homemade)
Saute' onions in melted butter and caramelize them cooking them appx. 1 hour and 15 min.
Add vinegar and brown sugar.
Return to boil and cook for an additional 15-20 min until thickened.
Store this in your refrigerator, freezer, or you may choose to water bath or pressure can it.
Due to the high amount of vinegar and sugar, this recipe can be water bath canned
TO WATER BATH CAN
Process: 10min. Turn off heat and allow to sit in canner an additional 5 min.
Remove from canner.
Makes appx 12 half pints OR 6 pint jars.
Half pints and Pints have the same processing time.
DISCLAIMER: The USDA has not conducted any studies to determine if home canning butter is safe. Please use your own judgement to determine if this process is right for your family.
I canned this recipe, you do NOT have to..... if you do not can or if you do not feel comfortable canning this recipe because it does contain butter you can make it and simply place it in your fridge or freezer. According to the National Center for Food Preservation, "normal salted butter has about 16-17% water, some salt, protein, vitamins and minerals. Some butter-like spreads have varying amounts of water in them. We have no kind of database in the home canning/food processing arena to know what the microbiological concerns would be in a butter stored at room temperature in a sealed jar." http://nchfp.uga.edu/questions/FAQ_canning.html#33
* 8 tbs real fruit pectin (or you can use 4 tbs of low/no sugar pectin)
Place your prepared blueberries into a large saucepan/pot and to it add your pectin, lemon juice and water. *NOTE: a trick to prevent your pectin from “clumbing” is to add 1/4 cup of your sugar to the pectin and stir it well before adding it to your blueberries.
Bring blueberry mixture to a full, hard boil.
Add remaining sugar to pot, and bring back to a full hard boil….. which is a boil that can NOT be stirred down.
Once returned to a hard boil, set your timer and stir CONSTANTLY for 1 minute.
Remove from heat. You are now ready to jar up your blueberry jam!
You need: 1/4″ headspace
Process time: 10 minutes in a water bath canner.
My You Tube Video on how to make this and can it, can be found here:
Noreen’s Kitchen Award Winning Pineapple Jam:
*2-20oz cans of crushed pineapple, the entire can, juice and all, then add enough water to equal 6.5 cups total….. about 2.5 cups of water it was for me, but measure yours out to make sure.
*6 cups sugar
*2 envelopes of pectin or 12 tbs regular pectin in bulk
*1 tbs butter (to reduce foaming)