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Prep Time: 5 Minutes Cook Time: 2 Minutes |
Ready In: 7 Minutes Servings: 1 |
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Being long-time residents of Oregon, we have the advantage of marionberries being local for us... but if you don't have marrionberry jam available in your store, fear not! One of the best things about this recipe is how you can substitute dozens of other varieties of jams, preserves or marmalades and you'll get wonderful if different results. We've had awesome results using tomato marmalade, apricot preserves, orange marmalade, homemade Morello cherry preserves, fig jam, strawberry jam, and many other varieties... give them a shot! Ingredients:
1 teaspoon oregano, dried |
1/2 teaspoon parsley, dried |
1/4 teaspoon black pepper |
2 1/2 teaspoons sea salt |
5 teaspoons sugar |
1 teaspoon tarragon, dried |
1 teaspoon granulated onion |
1 teaspoon basil, dried |
1 teaspoon dry mustard |
1/2 teaspoon paprika |
3/4 lemon, juiced |
10 fluid ounces canola oil |
2 1/2 teaspoons garlic, crushed |
1 tablespoon marionberry jam |
6 fluid ounces seasoned rice wine vinegar |
Directions:
1. Put all ingredients in a blender and blend smooth.
2. Allow at least 30 minutes for the flavors to meld. Shake before serving.
3. Store refrigerated in an air-tight container.
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