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.
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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.
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. Serve some up with these fried red potatoes and you’ll wow the dinner crowd.
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This onion jam recipe calls for humble onions, a bit of sugar, a few herbs and seasonings, and balsamic vinegar. This isn’t the place to break out the expensive imported stuff either – a budget friendly, grocery store balsamic vinegar is perfectly fine to use here.
Easy onion jam
Don’t get all flustered at the idea of making “jam.” This isn’t a fussy recipe and doesn’t require any special equipment to make. You can preserve it simply by freezing it. If you want to take it a step further and preserve some of this onion jam for the pantry, you’ll need some basic canning equipment.
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When you’re expecting company, make up a batch ahead of time for an inexpensive but gourmet appetizer. Toast up some baguette slices, spread on some goat cheese, and top with this caramelized onion jam. Easy peas!
Or turn a simple grilled cheese sandwich into gourmet fare. Spread some of this onion jam on homemade potato bread, top it with cheese (maybe Gruyere?), and grill.
It makes for a lovely little hostess gift, too.
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★ 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 Video
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.
Yields 3-4 pints of onion jam.
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Reader Favorites from Attainable Sustainable
Christy Roppel
November 13, 2017 at 9:19 AMQUESTION: How do you test for PH? I’ve not seen this “requirement” in a recipe before.
Thank you!
Kris Bordessa
November 14, 2017 at 10:53 AMIt’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
Michelle
March 24, 2018 at 6:28 PMSo easy. Will make again.
John McMulkin
June 23, 2018 at 4:22 AMHello, 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
Kris Bordessa
June 23, 2018 at 11:10 AMGlad you loved it!
Kim
July 1, 2018 at 3:39 PMCan I sub Apple cider vinegar for the balsamic since it is more ph reliable? I know that will affect the flavor, but just asking.
Kris Bordessa
July 5, 2018 at 7:50 PMThe balsamic gives this its rich flavor; cider vinegar should be a *safe replacement, but the flavor will suffer.
Kyliejean Pearn
August 1, 2018 at 6:38 PMWhat is the freezer method exactly? Can I substitute organic sugar for brown for a richer flavour?
Kris Bordessa
August 5, 2018 at 4:35 PMYou 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/
Tessa
August 14, 2018 at 3:16 PMHoly 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.
S P
August 22, 2018 at 10:51 PMhow long will it keep before going bad?
Kris Bordessa
August 27, 2018 at 7:58 AMYou mean in the fridge? A month or more, I’d say.
carol Clark
August 27, 2018 at 12:47 PMCan I use my pressure canner for this recipe? If so, how long to process?
Kris Bordessa
September 7, 2018 at 7:41 AMThis recipe has been made for a water bath process; no specifics on a pressure canner. Sorry!
carol Clark
August 28, 2018 at 7:06 AMCan I use shallots for this? And can it be pressure canned?
Kris Bordessa
September 4, 2018 at 5:59 PMThis 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.
Linda
September 6, 2018 at 4:01 PMLooks delicious! . Can’t wait to try these!
Lori Stach
September 13, 2018 at 11:49 AMI 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!!
Kris Bordessa
September 16, 2018 at 9:42 AMOh, great idea to do it in the crockpot!
Kris Bordessa
November 23, 2018 at 1:45 PMThanks for letting me know! Slow cooker — great idea.
Dan
November 17, 2018 at 7:26 PMI’m thinking about making this as Christmas presents. How many jars does it make?
Kris Bordessa
November 23, 2018 at 1:44 PMeek — thanks for asking. I’ve updated the post to indicate that it will make 3-4 pints. (Depends a bit on how far down you cook the onions.)
Neyssa | Latina Mom Meals
November 20, 2018 at 7:50 AMTwo more days til Thanksgiving! I am super excited to make this in like 5 minutes haha. I’m thinking the baguette, cream cheese, and maybe top the onion jam with cranberry sauce? Not sure, but if anything next day, this would be perfect with turkey. OMG I love this recipe!
Kris Bordessa
November 23, 2018 at 1:44 PMWith cranberry sauce! That’s an idea!
Jen
December 28, 2018 at 9:48 PMHi Kris, could I make this recipe with regular white sugar or brown sugar? I dont have any cane sugar handy..
Thanks, Jen 🙂
Kris Bordessa
January 5, 2019 at 4:42 PMOf course, and apologies for the delayed response.
Shannon
March 22, 2019 at 1:06 PMHow could you have enough left to worry about “how long will it last” if you make the recipe amount as is. I ate nearly half off a spoon when it got cool enough. So easy and yummy………
Kris Bordessa
March 27, 2019 at 5:24 PMLOL