Ingredients
1/4 cup olive oil16 cups chopped red onion (about 10 medium)2 tablespoons minced fresh tarragon or 2 teaspoons dried tarragon1 tablespoon minced fresh thyme or 1 teaspoon dried thyme1-1/2 teaspoons salt1 teaspoon white pepper2 cups fresh blueberries1/2 cup honey1/2 cup balsamic vinegar2 tablespoons lemon juice
Preparation
In a Dutch oven, heat oil over medium heat. Add onions, tarragon, thyme, salt and pepper. Reduce heat to medium-low; cook 30-35 minutes or until liquid is evaporated, stirring occasionally.
Add blueberries, honey, vinegar and lemon juice; bring to a boil. Reduce heat; simmer, uncovered, 50-55 minutes or until mixture is thickened, stirring occasionally. Remove from heat.
Carefully ladle hot mixture into 6 hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight.
Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.
