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.
If you love the flavor of onions, you’ll love this easy homemade French onion dip, too!
Contributed by Devon Young
Originally published July 2017; this post has been updated.
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.
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Caramelized Onion Jam Recipe
This is a simple recipe that turns caramelized onions into a savory preserve with a deep flavor. 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. Add it to a cheese board, charcuterie board, or blend with cream cheese. Serve some up with these fried red potatoes and you’ll wow the dinner crowd. And be sure to try it on this elegant (but easy!) onion mushroom tart.
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.
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Ingredients
Onions — Sweet onions are the star of this recipe! The recipe calls for the yellow variety, but if you’d prefer to use red onions, by all means do. Really, any type of bulb onion will work, even white onions. You’ll need about 4 pounds.
Olive oil — Use a good quality extra virgin olive oil. The recipe doesn’t call for much, but the flavor of the oil will shine through.
Sugar — Use your favorite brand of granulated cane sugar. I prefer organic. You could also use brown sugar or maple syrup.
Balsamic vinegar — Traditional balsamic vinegar hails from the town of Modena in Italy. The process of making it is complex but nets a mild and sweet flavor. Don’t substitute apple cider vinegar or red wine vinegar here – it’s safe for canning purposes, but the flavor will suffer.
Seasonings — You can play a bit with the flavors you use in this delicious jam. Use summer savory or a combination of fresh thyme and rosemary. Add a bit of ground black pepper if you like, too!
The Cooking Process
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.
Essentially, you’ll sauté the onions, stirring occasionally, until they’re golden, then stir in sugar and balsamic vinegar along with herbs and spices.
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!
These caramelized balsamic onions work well with pork and chicken, and can 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. Or use it to top a burger!
This jam will keep in the fridge for up to a week, or follow the instructions below for canning.
It makes for a lovely little hostess gift, too.
Canning Onion Jam
You’ll need special canning jars, lids, and rings (read more about canning equipment here) to make this jam shelf-stable, but the process isn’t difficult.
Once the jars are filled, you’ll process them in a water bath. What this means is you’ll put the filled and sealed jars of jam into boiling water and heat them for ten minutes. This assures that the jars will seal well.
Remove the jars to a towel-covered countertop and allow to cool fully. As they cool, you’ll hear the little “tink” sound of the jars sealing. Store any unsealed jars in the fridge and use those first. (This is unusual, but it does happen once in awhile.)
Remove the ring from each sealed jar, rinse to remove any jam residue, and store (without the ring) in the pantry. Sealed jars will keep for 12-18 months.
Here’s a more detailed look at canning jam and jelly.
Canning is an excellent way to preserve food for the pantry, but there are some important safety considerations to keep in mind. The recipes on this site have been made following safe canning procedures by a certified Master Food Preserver.🍅 Safety First!
FAQs
How long will this jam last in the fridge if I don’t can it?
Refrigerated, it will last for several weeks.
Is it safe to add bacon to this recipe?
If you’re canning it, no. It is not safe to water bath can any type of meat. However, you can add bacon if you want to use it within a week or so and simply keep it refrigerated.
What size jars should I use?
You can use 1/4 pint, 1/2 pint, or pint-sized jars.
Can I adjust the quantity of sugar in this recipe? Or use a different type of sugar?
Yes. When canning sugar can slightly increase storage time, but it’s not necessary for safe canning. You can reduce the amount of sugar called for or use a different type of sugar.
Can I pressure can this recipe?
I don’t recommend it; it would be mush by the time it emerged from the canner.
Can I add bacon to this recipe?
It is unsafe to add bacon to this recipe if you plan to can it to make a shelf stable product. If you plan to use it within a week or so and keep it refrigerated, though? Absolutely.
★ Did you make this onion jam recipe? Don’t forget to give it a star rating below!
Caramelized Onion Jam with Balsamic Vinegar
Stock the pantry with this savory jam for an easy but elegant appetizer. Perfect for when unexpected guests arrive!
Ingredients
- 4 pounds sweet yellow onions, sliced
- 4 tablespoons extra virgin olive oil
- 1 1/2 cup granulated sugar
- 1 1/2 cup balsamic vinegar
- 2 tablespoon finely minced summer savory, or try a combination of thyme and rosemary
- 2 teaspoon sea salt
- 1 teaspoon ground black pepper
Instructions
If you do not plan to can this recipe, skip to MAKE THE JAM.
PREP FOR CANNING
- Fill a canning pot with water, set the lid in place, and heat on high heat until boiling. It can take awhile for the water to come to a boil, so get it started before you begin making the jam.
- Gather the jars you'll use, making sure each is clean and free of nicks in the rim, which could impede sealing.
- Wash the lids and rings in hot soapy water. (If you're using non-Ball brand lids, prepare as suggested by manufacturer.)
MAKE THE JAM
- Put olive oil and onions in a large, heavy bottomed saucepan, Dutch oven, or large skillet over medium heat, stirring only occasionally; cook until golden, about 10-15 minutes.
- Add sugar and balsamic vinegar and cook for another 45 minutes or more, until thickened and somewhat syrup-y. Add salt, pepper, and herbs.
- Proceed with canning steps or cool and transfer to an airtight container for refrigerator storage.
CANNING THE JAM
- Ladle hot jam into quarter-pint, half-pint, or pint sized jars, leaving 1/4" head space. A canning funnel makes this easy.
- Wipe jar rims to remove any jam that may have spilled. A clean rim is essential to a good seal.
- Set jar lids in place. Screw bands on finger tight.
- Use a jar lifter to gently submerge jars into hot water in the canning pot. Water should cover the top of the jars by an inch. The water will cool somewhat in reaction to the addition of the jars. Return the water to a simmer and then set the timer.
- Process for 10 minutes 0-1,000 feet altitude; add an additional minute for every additional 1,000 feet in elevation.
- Remove jars from water using the jar lifter and transfer to a solid, towel-covered surface. Allow to cool for 24 hours.
- Check seals. Lids should be solid and pulled down tight. (if they flex and pop, the jar didn’t seal; put unsealed jars in the refrigerator and use those first).
- Remove rings and wash outsides of jars. Store in a cool, dry place.
Notes
This recipe registers a pH of 3.5, making it safe for water bath canning.
This delicious jam pairs well with pork and chicken, and can turn a simple grilled cheese sandwich into gourmet fare. Spread some on homemade potato bread, top it with cheese (maybe Gruyere?), and grill. Or use it to top a burger!
To use maple syrup instead of sugar, it's generally suggested to use 3/4 cup of maple syrup to replace every cup of sugar. Adding the extra liquid may require you to cook the jam down for longer.
Boiling lids or heating above 180°F as once recommended can damage the sealing compound.
Adapted from The All-New Ball Book of Canning and Preserving.
Nutrition Information:
Yield: 32 Serving Size: 1 gramsAmount Per Serving: Calories: 35Unsaturated Fat: 0gSodium: 62mgCarbohydrates: 8gSugar: 6g
Hi, looking forward to making this but can I just put it in sterilised jars please? Thank you
You can just store in jars in the fridge if you don’t want to can it.
Can you substitute shallots for onions in this recipe? I grow a lot of shallots.
I haven’t tried that with this recipe, but I think it would work.
I’ll be making this marmalade in a few days and would like to know if your recipe calls for fresh or dried herbs.
For canning onion jam, it is safe to add dry (not fresh!) spices to canning recipes. If you choose not to can it, fresh is ok.
If using pure maple syrup would the measurement be the same? (1-1/2 cup maple syrup= 1-1/2 cup sugar). Will using maple syrup change the processing time and will it preserve safely?
It’s generally suggested to use 3/4 cup of maple syrup to replace every cup of sugar. It may impact out long you need to cook it down. Canning time remains the same, and it is still safe, yes. (Good to check, always!)
No pectin is needed?
No, it’s not necessary for this recipe.
This was very tasty used many ways. I chose to freeze the jam after I put in jars. Keeps very well.
That is good to know, and I’m glad you loved it!
YES thank you…im not a canner…only because I’m chicken… So I freeze everything
Big hit!
I made this recipe with great success and then experimented with a chocolate balsamic vinegar and chili powder combination. Really, really good!
Sounds delicious!
Is it safe to substitute bacon grease for the olive oil and still water bath can it?
Absolutely not.
I just finished making this & am eating it with a spoon straight out of the jar! Super yummy!
I’m glad you love it 🙂
How much maple syrup
It’s generally suggested to use 3/4 cup of maple syrup to replace every cup of sugar. It may impact out long you need to cook it down.
Wow, absolutely delicious!!
So glad you love it! 🙂
If some of you are having syrupy issues, can the excess syrup by itself and use it as a drizzle on hamburgers, cheese/crackers, etc. Sometimes the “onion jam” flavor in just the syrup is all you need and that keeps your actual “jam jars” nice and thick.
Ohhh that’s a good idea and sounds delicious!
I used red onions and caramelized them in 2 batches as someone suggested. They came to a nice consistency cooking for 45 more minutes. Used dry rosemary and thyme as I didn’t have fresh. Recipe made 3 1/2 pints. Was hoping for more but can make again.
I’m glad it turned out well. This recipe makes 3-4 half pints, so maybe try doubling it next time for more yield.
Loved this recipe! How long does this last if you are not canning?
This jam will keep in the fridge for several weeks.
I made the caramelized onion jam, but it took much longer to cook, more like 45 minutes to get the onions to golden brown. Also, due to extended cooking, only gave 5 half pints. Not a bad flavour, but I would not put the rosemary in next time. As the sweet onions were on sale for m97 cents per pound, it is still a very reasonable preserve to make, especially now, in January.
I hope you enjoy it!
Thanks for the recipe! I cooked in bacon grease instead of olive oil and topped burgers with it. Yum
Sounds delicious, but know that it’s not safe to can with the addition of the bacon grease. Just pop it in the fridge.
Did you can it with the bacon grease substitution and it was ok, if so? I did the same thing…I just finished my batch and being new to water bath canning I wasn’t sure after the fact 🙁
Quick question about pH- I see in the post that maple syrup may be substituted for the sugar? Is it still safe for canning if I do this or is that substitution only for people who do not intend to can it?
Great question. You can still can it using maple syrup.
How much maple syrup? Would you use the same as the sugar, 2 1/2 cups?
It’s generally suggested to use 3/4 cup of maple syrup to replace every cup of sugar. It may impact out long you need to cook it down.
In process of making this now! How long does the jam last after canning?
If it’s canned and sealed properly it will last in the pantry for about a year.
Followed recipe came out to runny, even went back and added pectin. Cooked down still runny. Will not set!!! What a waste.
The end product is a loose jam, not one that has a jell-like set. Sorry you’re disappointed.
A+!
I live in small town Indiana, searching groceries here for onion jam with no luck. So glad to find your recipe on Pinterest! IT IS AWESOME! And positively better than store bought. It will be a staple at my home. Having it on deviled eggs today with bacon. Thank you
So glad you love it!
I made this last night with the last of my Candy onion harvest. I did use an expensive basalmic vinegar that had a smoky flavor added to it as well as a rosemary flavored olive oil. Now I’m sitting here at work, thinking about my jam at home and wishing I had some! I can’t wait to try it in a bunch of different recipes. Next time I might try a bacon flavored olive oil and see what that does.
That sounds delicious!
My daughter-in-law and I made this today and fell in love with this recipe! It is great on french bread with spreadable cheese and wine! We are looking forward to having this as an appetizer for thanksgiving! Thank you for sharing this recipe.
So glad you love it, enjoy your holiday!
Does the jam thicken? It’s still very liquify
It doesn’t tend to be a liquid-y jam; without being in your kitchen it’s hard to say why!
I made this recipe today for the 1st time. My hubby loved it on his steak, so did I! The only thing, it took forever to simmer to get a syrupy texture. It was still a little runny after it cooled and was refrigerated. However, it’s so delicious!
So glad you like it!
Did you sterilize jars in boiling water for canning? Also can I adjust sugar by taste b4 canning? If I need to add more could I or would it mess u recipe bc it’s already cooked
No need to sterilize canning jars IF they will be processed 10 minutes or longer (as this is). Could you add more sugar? Yes. I’d add it and continue cooking a bit to dissolve it.
I’m currently making this now and it’s been over an hour of caramelizing. I know caramelizing, done properly, is over low to low-med heat (med-high heat is too hot and the browning at that temp comes from burning.) Since i’d never cooked so many onions at once before, it was my mistake of dumping all the onions into the pot at once because it didn’t cross my mind that that much onion would cause them to steam first, so now my onions are in the mushy side and, over an hour later, only now starting to caramelize. I’m hopeful it’ll still turn out delicious because onions are just delicious, but i’m going to be adding a giant starred sidenote beside the sautee-ing part to caramelize the onions in smaller batches before moving onto the next steps. Fingers crossed!
Good advice!
I found this today. Omg the house smells so good! I love everything onion. I canned the jam and recipe was exact, super easy. Can’t wait to try them. Thanks so much.
So glad you found it, you’ll love the end result! I’m an onion lover too 🙂
Is the recipe calling for one half cup of sugar or 1 and a half cups?
Thanks for clarifying
One and a half cups.
Found your recipe today and made it. OMG!!! it is sooo goood!!! Had it on our hamburgers for dinner. Hubby said it was a big hit. I plan on making this a stable in our house. Thank you so much for sharing this wonderful recipe.
You’re welcome, so glad you enjoyed it! 🙂
Hi there, I have regular yellow onions, not sweet. Will this be safe to use if canning? Thanks!
Yes!
The 4#’s of onions? Is it 4#’s before their cleaned or 4#’s after their cleaned and sliced? Also, just an approximate measure on the thyme & rosemary. Anxious to try and can.
4 pounds sliced, and 2 tablespoons of rosemary and thyme however you want to divide it up, 1 of each works!
It would be helpful to know how many cups of the sliced onion one would need. I don’t really have a way to weight such small amounts.
You could weigh them at the store which should be easy, or 4 pounds of onions should be around 4 cups sliced.
You can purchase a little scale for less than $20. I use my scale numerous times for recipes. It comes with its own dish that sits on top.
True, kitchen scales are really handy!
Hi
Just wondered if the pepper flakes are chilli pepper or capsicum pepper
Thanks
Sue
Regular old black pepper, but use what you like if you prefer more spice!
The next time you make this add half sweet and half yellow onions. It comes out balanced in sweetness. I have also added a quarter cup of good bourbon and chopped up bacon (fine) then put in your canning jar and keep in frig. Oh my goodness , it is so good.
That sounds amazing! 🙂
Looking forward to trying it. It did take far longer to cool everything down. Still, quite excited to try it.
Enjoy!
I made this recipe and used apple cedar vinegar and one cup packed brown sugar instead of white. It is so good and not over sweet. Give it a try and you’ll be making it over and over again and it cans so easy.
I’m glad you are enjoying it!
Did you use the ACV in stead of the balsamic?
Hi,
Can you add garlic to this recipe?
Yes, if you aren’t planning to can it.
Maybe it’s just me, but I felt like this way entirely too sweet. I made a double batch, so naturally I doubled every ingredient. I really doubted myself but proceeded as written. I ended up adding lemon juice and cayenne pepper to try and cut some of the sweet because it was just too much. I used Vidalia onions, so maybe that made it worse? The recipe sounded good, but I think I had it in my mind it would be more in line with the type of sweet you get from tomato jam. Not the overwhelmingly sweet that your lips purse when your salivary glands kick in. We’ll see how it tastes with cream cheese before I let anyone else have a jar. I’m hoping it’s salvageable.
This is a popular recipe as is – it could have been the onions or just your personal preference. Feel free to reduce the sugar if you aren’t canning it next time!
We opened a jar tonight and had it with hamburgers and my husband really liked it. I did too, although still a tad sweet for me. Incidentally, the cayenne worked well! Out of my own nativity, why would cutting the sugar make a difference if I were canning it? I was under the impression that sugar almost always has no bearing on the food safety aspect of canning, but that the processing time may need to be changed if you added more sugar than what was called for. Thanks for a lovely recipe. I love learning new things so I appreciate your replies!!
This recipe has only been tested as written; altering canning recipes is not recommended and can result in an unsafe food product.
Looks absolutely delicious. Will be trying this in the near future. Wonder if anyone has tried to make it with crumbled bacon in it.
That sounds delicious!
For refrig storing that would be great. If you are wanting to can up some of this, better check any available directions on canning bacon, I don’t think it is safe. You could can without the bacon and add when you are getting ready to serve???
For canning recipes, it’s best not to change them at all. You have to be mindful that changes to a recipe can alter the pH; for safety purposes, it’s recommended that you don’t. So yes, if adding an extra ingredient, I don’t recommend to can it.
If I decide to alter the recipe but use PH strips to verify the acidity is the correct and safe level, am I good to go or is there another aspect I am not thinking of? This will be my first time canning so any info is appreciated!
This recipe has only been tested as written; altering canning recipes is not recommended and can result in an unsafe food product.
It would be fine if you were not planning on canning it for long-term storage, or if you add the bacon before serving, rather than before canning. Water bath canning of meat products, even ones already “preserved,” is not considered safe, because botulinum is not killed at the temperatures reached in water bath canning.
Thanks, yes. Definitely not safe for water bath canning if you add bacon.
That was a copy/paste error on my part. There is no calcium water necessary for this recipe. Thanks for bringing this to my attention.
That was a copy/paste error on my part. There is no calcium water necessary for this recipe. Thanks for bringing this to my attention.
That was a copy/paste error on my part. There is no calcium water necessary for this recipe. Thanks for bringing this to my attention.
Hi – recipe looks great and am keen to try it out.
Just wondering if the recipe calls for ‘One And A Half Cups’ of sugar and vinegar or is it 1 half cup? Also, any metric measurements for the amounts….?
Thanks!
One AND one half.
I made this and bottled it, including it in Christmas gifts. I used thyme and rosemary. It was very tasty and I have had two requests for the recipe and it’s bookmarked for future reference.
Oh good, I’m glad you all loved it!
Is the summer savory fresh or dried from a jar?
Fresh if you have it! Otherwise dried works just as well, but you could reduce the amount to taste. 🙂
Is nutrtion per 100gm? Thanks
A serving size in this recipe is 1 gram, and the nutrition amounts per servings are based on the 1 gram serving size.
Can I use pint jars for water bath canning? I don’t have 1/2 pint jars.
That should be fine.
I made this with yellow onions – it’s plenty sweet. In fact I plan to try it with less sugar next time to get a more savory spread.
I will agree with the previous reviewer that the quantity is off – it only made 3 half pint jars following the recipe. I’ll double or triple it next time for canning.
As for the pH testing – balsamic vinegar can vary in acidity by brand, so it’s best to check the pH if you plan to can it.
I just made this recipe tonight for the first time. Thank you so much for sharing it!! I followed the recipe as directed apart from the caramelized onion process. Rather than cooking them as instructed on med./high heat, I cooked them low and slow to allow them to properly caramelize. I knew this process would take a while, which it did. I was hesitant about the summer savoury, but it tastes awesome!! A wonderful flavour that I’m sure will pair beautifully with some Brie and baguette. One thing I will say about this recipe is that it does not produce the number of jars noted. I weighed out my cleaned onions to the proper amount (4lbs) and only got 4 jars (250ml each). I’m happy with the four jars I got though and will just have to make another run of them tomorrow. Shucks! Lol
Thanks again for sharing your fantastic recipe!
Well, that’s interesting. Glad you love it and are making more!
Can I use butter in place of olive oil ?
Can I use regular yellow onions? Would I need to increase the suger if I did use them?
I think it would taste fine with yellow onions since they are caramelized, without adding extra sugar. Taste test it and add more if desired!
I made this to go on top of sliders. My family LOVED it! The jam was easy to make and delicious! Thank you.
Great idea, that sounds delicious! Glad you all loved it!
I’ve been looking for such a recipe that also includes figs. I think it would be terrific, and I would decrease the sugar ratio. Freezing would probably be best or do you think I could still water bath can with the addition of the figs?
It’s never a good idea to change tested canning recipes as it can change the pH and make it unsafe.
Thanks For Sharing this amazing recipe. My family loved it. I will be sharing this recipe with my friends. Hope the will like it.
You’re welcome and glad to hear it!
Can I successfully use “Sweet Onions” like Vidalia in this recipe?
Would that change sugar used or cook time?
Thanks,
Should be fine!
I do not have a ph tester. Would pressure canning be a good option? I just got one but haven’t used it yet.
Pressure canning will likely turn the onions to mush. You could freeze it. And if you can, grab a pack of pH paper for future (safe) canning! https://tidd.ly/3hlJKag
Can i use english style whole pickled onions already in pickling brine which i havent consumed as yet
I wouldn’t suggest that.
Hi Kris, today I made your recipe using red onions and instead of balsamic vinegar, I used balsamic glaze.
Perfect
Great, I’m glad it turned out well!
Can the recipe be doubled or tripled? I got 2 half pint jars from one batch.
Can you substitute red onions for the yellow onions? How about brown sugar for the cane sugar? If yes, how much brown sugar – still 3/4 cup? Thanks!
Sure! And yes, the brown sugar would be equal in measure but may give a bit of a molasses flavor — which wouldn’t be bad!
I only got 2x250ml jars, but the consistency is soft and “jammy. Next time I’ll use Red onion and dial back the Thyme to 1tsp. I mis-read the recipe and used 1Tbs each Rosemary and Thyme. I can’t wait to try it on garlicy/cheese Crostini. Thanx for the Recipe. I’ll try your Grilled Cheese idea.
I only want to make this with one onion. Can you help me with how much of the other ingredients?
I’d suggest you go by weight. One medium onion is *probably* about 1/2 lb, but it can vary widely by species. I’ve had Vidalia onions that were HUGE, probably 2-3 lb EACH. Right now I’m using Sunions that are on the smaller side – the largest ones I had were about 1/2 lb each.
So, if you use about 1 lb of onion, halve everything else. If only a 1/2 lb, then use 1/4 of the amounts given in the recipe for the other ingredients. I will add, though, that onions will cook down quite a bit. I used 1 lb of onions – 2 medium or half this recipe – and that only produced 8 oz, or 1 cup, of jam. The recipe, IMHO, overestimates the yield by quite a bit. I’m not sure you’d find it worth the trouble to make less than 8 oz (starting with 1 lb onions).
You could try this! If you’re canning, know that making changes to a recipe can alter the PH, so for safety purposes, it’s recommended that you don’t.
Is it possible to cut down on the sugar? Maybe 1 T max We don’t like to use so much sugar, relies on is usually sweet enough. Recipe looks delicious! Thank you.
Any suggestions on changing the recipe to make it in crockpot?
I’m not sure you’d be able to do the browning of onions in a slow cooker.
Mmmm, this sounds wonderful. I am adding it to my next canning day for sure.
Can you Pressure cook this Jam and how ?
Thank you in advance….
“Jam” is great but I have been cooking it down for an hour and it is not syrupy yet.
Cook time is a bit off.
As long as I follow exact recipe it is safe the can correct?
I currently have an abundance of basil, do you think that would taste ok instead of the thyme & rosemary?
I think it would taste *different, but that’s not to say bad. Give it a try!
An absolutely great recipe. Easy to make. It seemed a little salty to start but when left to rest it absorbed and tasted fantastic. I am going to make more. Must have with cream cheese.
How 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………
LOL
Hi Kris, could I make this recipe with regular white sugar or brown sugar? I dont have any cane sugar handy..
Thanks, Jen 🙂
Of course, and apologies for the delayed response.
Two 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!
With cranberry sauce! That’s an idea!
I’m thinking about making this as Christmas presents. How many jars does it make?
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!!
Thanks for letting me know!
I’d love to try this in my crock pot! Can you give me some specifics as to how you adapted it for the crock? Thanks!
Looks delicious! . Can’t wait to try these!
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.
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!
how long will it keep before going bad?
You mean in the fridge? A month or more, I’d say.
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.
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/
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.
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!
So easy. Will make again.
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: https://amzn.to/2zXBQAR