So I got this little "Taste of Home" Canning recipe magazine at the grocery store, (for a couple of the jam recipes) and there is an entry in there for "Savory Blueberry Onion Jam." The recipe seems kinds "unsavory" to me as far as safety. It calls for sauteing 16 cups of red onions in 1/4 cup of olive oil, and only has 1/2 cup honey and 1/2 cup balsamic vinegar and 2 TBLSP lemon juice for the acid. That's with 2 cups blueberries. But the flavor combo did sound good. I don't want to make blueberry jam this year as I am saturated with it from a huge batch two years ago. As you may know, I've been interested in trying a savory blueberry sauce for quite some time. Did not get around to it last year as I was moving during blueberry season. Anyway, while searching the "BBB of Canning and Preserving" to check and see if there was anything similar in there, I ran by the chili sauce recipe. I have made chili sauce in the past. So I'm wondering if I subbed blueberries for the tomatoes, and red onions for all of the vegetables, (instead of the peppers) if it would be safe? I'm also thinking I would sub maybe 1/4 cup maple syrup for some of the sugar. It sounds to me like it might be good. Just not sure about safety. I would do a half batch because I don't know if it would taste good or not. Here's the original recipe.

Make spice packet with cheesecloth and these spices (1 cinnamon stick, 1 bay leaf, 2 tsp. mustard seeds, 1 tsp celery seeds, 1/2 tsp. whole cloves, 1/2 tsp. peppercorns)

12 cups chopped cored tomatoes (for this I would sub blueberries)

2 cups chopped onions

2 cups chopped seeded green bell peppers (would sub more onions here)

1 1/2 cups white vinegar

1 1/2 cups sugar (here's where I would sub 1/4 cup maple syrup along with the rest of the sugar)

1 cup chopped red bell pepper (more onion here)

2 TBLSP seeded jalepeno pepper

1 tsp salt

2 cloves garlic finely minced

1/2 tsp ground ginger

1/2 tsp ground nutmeg

Simmer for 2 hours to thicken and process for 15 min. in a boiling water bath.