Balsamic Vinegar

There’s nothing quite like homemade jam, although sometimes it can be just a little too sweet, as well as a little too thick in texture. This saucy jam uses honey and balsamic vinegar to give it just the right amount of sweetness and is cooked for a shorter amount of time, resulting in a saucelike consistency. It’s perfect for spooning over desserts, like ice cream or cake, or even onto warm breakfast toast, biscuits, or muffins.

My pantry used to be filled with a random selection of jams, jellies, and preserves originating from several different past vacation destinations. Now, I’m not saying that there still aren’t more than a few jars stashed in there, however, these days, I prefer making my own to buying store-bought.

The great thing about making your own jam is that you can make it as thin or as thick as you like. I personally, prefer my jam to be saucy. It makes it the perfect consistency to drizzle on things like ice cream, or to spoon into yogurt or on top of morning toast, biscuits, or muffins.

I also find that a lot of jam is just too sweet. Since this particular saucy jam uses honey and balsamic vinegar instead of granulated sugar, it’s not overly sweet. I like that. Heck, I like that a lot. Really, this is the kind of jam you just want to grab a spoon and dig into.

Ingredients:

2 Pints Fresh Blueberries
1/2 Cup Honey
4 Tablespoons Balsamic Vinegar
Pinch of Kosher Salt

Directions:

Rinse the blueberries under cold running water, picking out any bad ones and discarding them.
Place all of the ingredients into a medium stainless steel or non-reactive saucepan over high heat. Stir often.
When the mixture comes to a rolling boil, decrease the heat to medium and allow to cook for an additional 10 to 15 minutes, stirring often.
Spoon or ladle the saucy jam into a clean or sterile glass jar or container, seal the container, and then allow it to come to room temperature. Refrigerate until use.

Suggestions:

Using a stainless steel or non-reactive saucepan when using an acid-like vinegar is always a must. It prevents your food from developing a metallic taste.
Make sure to stir the saucy jam often to prevent scorching.
Cooking the mixture for 10 minutes will result in a sauce consistency. Cooking the mixture for 15 minutes will result in a jam consistency.
You can try using frozen blueberries in this recipe, however, you will need to increase the cooking time by approximately 5 minutes.
This mixture will keep in the refrigerator for one to two weeks.

Improvements:

Add the zest of one lemon to the jam mixture.
Replace half of the blueberries in this recipe with fresh or frozen cranberries
Add a 1/2 teaspoon of vanilla to the mixture after it has finished cooking.
Serve this saucy jam over this Delicately Sweet Honey & Lemon Ice Cream or use it to fill these Honey & Balsamic Blueberry Jam Cookies.

Yum

Saucy Honey & Balsamic Blueberry Jam

Ingredients:

2 Pints Fresh Blueberries
1/2 Cup Honey
4 Tablespoons Balsamic Vinegar
Pinch of Kosher Salt

Directions:

Rinse the blueberries under cold running water, picking out any bad ones and discarding them.
Place all of the ingredients into a medium stainless steel or non-reactive saucepan over high heat. Stir often.
When the mixture comes to a rolling boil, decrease the heat to medium and allow to cook for an additional 10 to 15 minutes, stirring often.
Spoon or ladle the saucy jam into a clean or sterile glass jar or container, seal the container, and then allow it to come to room temperature. Refrigerate until use.

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Use this Saucy Honey & Balsamic Blueberry Jam to make these Honey & Balsamic Blueberry Jam Cookies. These buttery summer thumbprint cookies are filled with a slightly sweet homemade saucy honey & balsamic vinegar blueberry jam. After being baked to perfection, they are then lightly garnished with drizzle and a generous amount of sprinkles. These cookies are buttery, sweet, crumbly, and crunchy all at the same time, they’re basically the perfect cookie. CLICK HERE for the recipe.

Make sure to check out all of the other great Blueberry Week recipes below. A huge thanks to Family Around the Table & A Kitchen Hoor’s Adventures for hosting this event.

Blueberry Week Recipes

Breakfast

Blueberry Liege Waffles by A Kitchen Hoor’s Adventures
Buttermilk Blueberry Buckwheat Pancakes by Palatable Pastime
Glazed Blueberry Donut Muffins by Sweet Beginnings

Drinks and Appetizers

Blueberry Basil Bourbon Smash by Cookaholic Wife
Blueberry Bubble Tea by Our Good Life
Blueberry Lemon Naan Bread Appetizer by The Freshman Cook
Blueberry Syrup with (Optional) Bourbon by Food Above Gold
Roasted Blueberry French Toast Crostini by Daily Dish Recipes

Sauces and Spreads

Blueberry Barbecue Sauce by Karen’s Kitchen Stories
Saucy Honey & Balsamic Blueberry Jam by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
Blueberry Curd by Caroline’s Cooking

Dinner