Caramelized Onion Jam

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4.89 from 9 votes

Caramelized onion jam is a unique savory jam that's delicious no matter where you use it.

Prep Time20

Cook Time1 15

Additional Time10

Total Time1 45

Course: Appetizer

Cuisine: American

Keyword: onion jam

Servings: servings, makes 4 half-pint (8-ounce) jelly jars

Author: Ashley Adamant

Equipment

Water Bath Canner

Ingredients

1 Tbsp cooking oil neutral, such as sunflower or grape seed, but olive oil works too
3 lbs red onions sliced
1 cup maple sugar or light brown sugar
2 Tbsp bottled lemon juice
1½ cups cider vinegar
2 tsp kosher salt

Instructions

If canning, prepare a water bath canner, jars and lids before beginning. If not canning, no worries, just let it cool on the counter in jars before storing in the refrigerator.
Heat oil in a heavy-bottomed pan or Dutch oven over medium-high heat, then add the sliced onions and stir to coat.
Reduce the heat to medium and cook the onions for 45 to 50 minutes, stirring often.
Add maple sugar to the cooked onions and stir to dissolve the sugar.
Increase the heat to medium-high and cook the onions and sugar for 3 to 4 minutes, stirring constantly.
Carefully stir in the vinegar and lemon juice, being cautious of splattering and vinegar vapor.
Reduce the heat to medium and add salt to the mixture.
Cook the onion mixture until the vinegar has reduced to a sticky syrup, about 10 to 12 minutes.
Pour or ladle the hot jam into prepared hot jars, leaving 1/2 inch headspace at the top of the jars.
Wipe the rims of the jars with a clean cloth, and apply the 2-part canning lids.
Process the jars in a boiling water bath canner for 10 minutes, adjusting for altitude (see notes).
After processing, turn off the heat and leave jars in the canner, uncovered, for 5 minutes. Remove the jars from the canner and let them cool for 12 to 24 hours, then check that the jars have sealed. Refrigerate any unsealed jars.
Sealed red onion jam will retain peak quality for up to 18 months stored in a cool, dry place or pantry. Refrigerate the jam once opened.

Notes

Canning guidelines: This tastes like a savory jam, but for canning purposes it's considered a relish, and it follows relish canning guidelines and times. It can be put up in half pints or pints, and the canning times are the same for both jar sizes.

Altitude adjustments: Processing time for half pints and pints in a water bath canner.

0 to 1,000 feet: 10 minutes
1,001 to 6,000 feet: 15 minutes
Above 6,000 feet: 20 minutes

Nutrition