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.
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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.
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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.
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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 onion jam 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 onion jam recipe? Don’t forget to give it a star rating below!
Caramelized Onion Jam Recipe with Balsamic Vinegar
Ingredients
- 2 pounds yellow onions sliced
- 2 T. extra virgin olive oil
- ¾ cup granulated organic cane sugar
- ¾ cup balsamic vinegar
- 1 T. finely minced summer savory or try a combination of thyme and rosemary
- 1 tsp. sea salt
- ½ tsp. pepper crushed
Instructions
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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.
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Add sugar and balsamic vinegar and cook until thickened and somewhat syrup-y. Add salt, pepper, and herbs.
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Ladle into sterilized half pint jars, leaving about ½” headspace. Wipe rims clean and place prepared lids and rings on finger tight.
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If you cannot test for pH, it is safest to freeze the jam at this point. Be sure to leave sufficient headspace for expansion.
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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.
Recipe Notes
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.
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QUESTION: How do you test for PH? I’ve not seen this “requirement” in a recipe before.
Thank you!
It’s critical that you use safe canning methods. Those recipes are assured of maintaining a safe pH — you just need to follow the recipe. If you’re using approved recipes, you shouldn’t need to test the pH yourself (though you certainly could!). Devon is just indicating here that her recipe has achieved the necessary pH level so you know it’s safe. If you want to test your own, this is the kind of tool she uses: http://amzn.to/2zXBQAR
So easy. Will make again.
Hello, I just made a batch of onion jam, using your recipe. Truly delicious. Thanks, this will become one of my regular go to condiments!
All the best.
John
Glad you loved it!
Can I sub Apple cider vinegar for the balsamic since it is more ph reliable? I know that will affect the flavor, but just asking.
The balsamic gives this its rich flavor; cider vinegar should be a *safe replacement, but the flavor will suffer.
What is the freezer method exactly? Can I substitute organic sugar for brown for a richer flavour?
You should be able to swap sugars. The freezer method is explained further here: https://www.attainable-sustainable.net/easy-homemade-jelly-in-the-middle-of-winter/
Holy cow! I am making this sometime this week, for sure. I thought I’d be winding down canning for a few weeks until the apples come in strong but, uh, Imagonna make an exception for this one.
how long will it keep before going bad?
You mean in the fridge? A month or more, I’d say.
Can I use my pressure canner for this recipe? If so, how long to process?
This recipe has been made for a water bath process; no specifics on a pressure canner. Sorry!
Can I use shallots for this? And can it be pressure canned?
This recipe has been tested for a safe ph level for canning. You could certainly use shallots and just keep it in the fridge and use it up quickly.
Looks delicious! . Can’t wait to try these!
I made this in my Crock-Pot!!! It turned out fantastic, and I processed the jars in a water bath. My house smelled like french onion soup!! Marvelous, just marvelous!! I’ll be making a few more batches to give as Christmas gifts, along with some tomato Jam, that is currently in the Crock-Pot!! Thank you for this great recipe!!
Oh, great idea to do it in the crockpot!