Onion Jam

Onion Jam is the jam. If you think you don’t like jam, consider this one. It is just sweet enough, with a vinegar kick, and a mellow roundness from the spices. The onions melt twice, first in the pan and then in the mouth. Think of it as a jar of spiced, caramelized onions. Possibilities abound. This recipe was adapted from the recipe in Naturally Sweet Food in Jars: 100 Preserves Made with Coconut, Maple, Honey, and More.

If you are not familiar with the water bath canning method watch our water bath canning video workshop. Always make sure you are following all safety guidelines outlined by the USDA when canning anything. 

makes 5 half-pint jars

Directions

Prepare the onions. Peel and slice the onions into thin half moons, and then into small cubes.
Heat the oil in a heavy bottomed pot.
When it begins to shimmer, add the onions, and stir them well before reducing the heat to medium.
Let the onions cook, slowly, for about 45 minutes, stirring every so often. The idea is not to brown or char the onions, but to let them turn golden and soft. Their volume will reduce to about half.
As the onions cook, prepare a water bath canner and five half-pint jars. Let the clean jars come up to temperature in the water.
Add the maple sugar, and the minced garlic. Increase the heat to medium-high. Stir constantly for 3-4 minutes.

Pour in the vinegar and the lemon juice, the salt and the spices.
Stir to combine, and continue to cook for another 10 minutes. The liquid and sugars will reduce into a rich, pungent syrup.

By now your water batch canner should be ready. Remove the jam from the heat, and ladle the hot jam into the prepared jars. Secure the lids, and process in a water bath canner for 10 minutes.

Remove from the heat and allow the jars to sit, undisturbed, for 24 hours. Any jars that have not sealed properly should be stored in the fridge and eaten within 3 weeks.

Serve this unusual jam as topping on a wedge of Brie or other creamy cheese. It can be used in place of caramelized onions in many recipes. Consider it on pizza, or tarts, or as a glaze for roast meats. it’s awesome on a cold turkey sandwich. And it makes a beautiful sauce for roasted veg when swirled into a bowl of plain yogurt. Shall we go on? We could! What will you do with it?

If you are not familiar with the water bath canning method watch our water bath canning video workshop. Always make sure you are following all safety guidelines outlined by the USDA when canning anything. 

Over to You

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