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Blackberry Balsamic Blue Cheese Dressing

Print Makes about 240 mL dressing
A delicious complement to your salad. 

Level of Ease:


Preserving Method:

Waterbath Preserving

You Will Need:

Blackberry Jam

  • 2.16 L crushed blackberries (about 1.80 to 2.25kg)
  • 1.35 kg sugar

Blackberry Balsamic Blue Cheese Dressing

  • 60 mL blackberry jam
  • 80 mL olive oil
  • 45 mL balsamic vinegar
  • 30 g very finely chopped shallots
  • 1/2 tsp. finely chopped fresh thyme OR 1 tsp. very thinly sliced fresh basil
  • 1/2 tsp. black pepper
  • 30 g crumbled blue cheese


To make the jam:

1. WASH berries under cold running water; drain. Coarsely crush berries one layer at a time using a potato masher. Measure 2.16 Litres of crushed berries.

2. COMBINE crushed berries and sugar in a large saucepan. Bring mixture slowly to a boil, stirring until sugar dissolves. Increase heat to medium-high and cook rapidly to gelling point (105°C), stirring to prevent sticking. Remove from heat. Skim off foam if necessary.

3. LADLE hot jam into a hot jar, leaving 1/4-inch (0.65 cm) headspace. Remove air bubbles. Clean jar rim. Centre lid on jar and adjust band to fingertip-tight. Place jar on the rack elevated over simmering water (80°C) in hot water bath preserver. Repeat until all jars are filled.

4. LOWER the rack into simmering water. Water must cover jars by 2.50 cm. Adjust heat to medium-high, cover and bring water to a roiling boil. Process 240 mL or 490 mL jars 15 minutes. Turn off heat and remove cover. Let jars cool 5 minutes. Remove jars, do not retighten bands if loose. Cool 12 hours. Check seals. Label and store jars.

To make the dressing:

Combine all ingredients in a 240 mL Ball® Quilted Crystal™ Preserving Jar. Shake well.

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