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Prep Time
15 mins
Total Time
50 mins
2 cups (500 mL) jam


2 tbsp
canola oil
30 mL
large red onion, diced
1/4 tsp
each salt and pepper
1 mL
1/2 cup
each dry red wine, cranberry juice, honey and red wine vinegar
125 mL
1 cup
250 mL
2 tbsp
chopped thyme
30 mL
1 tbsp
balsamic vinegar
15 mL


Step 1

In a large skillet, heat oil over medium heat. Add onions, salt and pepper. Cook, stirring occasionally, until onions soften, 3 to 5 min. Stir in wine, juice, honey and red wine vinegar. Bring to a gentle simmer and cook until almost all liquid evaporates, about 15 min. Reduce heat to low, stir in the blueberries and cook until mixture reaches a jam-like consistency, about 15 min. Transfer to a bowl and stir in thyme and balsamic vinegar. Let cool. Transfer to a resealable container and refrigerate for up to 2 weeks.


Enjoy this jam spread atop baked brie, as part of a meat and cheese plate or as a tangy condiment for our mini meat pies.

Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.

Nutritional Facts Per Serving

Nutrition Description:
2 tbsp/30 mL
1 g
8 g
25 mg
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