This savory sweet caramelized onion jam recipe is a great way to preserve onions from the garden. Use this onion jam as a condiment to spice up meat dishes or slather it on a grilled cheese sandwich for a divine meal.
It’s no secret in my family that I love onions. I love them in every shape and form – onions make a near-daily appearance in my culinary repertoire.
I think that French Onion soup is the perfect soup. And a sandwich really isn’t a sandwich without the pungent crunchiness of the raw bulb.
But even I can admit that sometimes a slice of that sulfur-y goodness isn’t the best flavor choice.
The solution is simple really – this caramelized onion jam recipe with balsamic vinegar.
That’s right – I said caramelized onion jam.
- Chow Chow Recipe — Green Tomato Relish
- Must-Have Pantry Essentials: 10+ Items to Stop Buying & Make at Home
Caramelized onion jam recipe
Balsamic onion jam recipe delivers a sweet, rich, caramelized goodness with a savory bite.
This is definitely the type of jam that elevates an ordinary grilled cheese sandwich to something a bit divine and altogether wonderful.
Top a round of brie with the stuff and wrap it in puff pastry to make the world’s simplest, and dare I say tastiest, hors d’oeuvre.
This recipe calls for humble onions, a bit of sugar, a few herbs and seasonings, and balsamic vinegar.
This is not the place to break out the expensive imported stuff either – a budget friendly, grocery store balsamic vinegar is perfectly fine to use here.
★ Did you make this recipe? Don’t forget to give it a star rating below!
- Put olive oil and onions in a large, heavy bottomed saucepan. Cook over medium-high heat stirring only occasionally; cook until golden, about 10-15 minutes.
- Add sugar and balsamic vinegar and cook until thickened and somewhat syrup-y. Add salt, pepper, and herbs.
- Ladle into sterilized half pint jars, leaving about ½” headspace. Wipe rims clean and place prepared lids and rings on finger tight.
- If you cannot test for pH, it is safest to freeze the jam at this point. Be sure to leave sufficient headspace for expansion.
- Process in a water bath canner at a rolling boil for 15 minutes. After processing, carefully remove jars and allow to cool undisturbed for 24 hours. Check for seal and store in pantry for up to a year; refrigerate after opening.
With the addition of ample vinegar, this recipe registers a water bath canning method safe pH of 3.9 with a freshly calibrated pH meter. Food safety guidelines indicate that is safe to water bath can food with a pH of 4.2 or lower; if you do not have a pH meter, it may be wise to freeze this caramelized onion jam due to variation in balsamic vinegar acidity.