When is a jam not a jam? when its Balsamic Sweet Onion Jam. This doesn't contain pectin (you could add some if you want it super firm/jelled.) This thickens up as you cook it down into a wonderful balsamic, sweet, onion, condiment! Use it on different meats; beef, pork and stirred into savory dishes like pot roast as its cooking, sausage and noodles as part of the sauce - I'm thinking pairing with cheese on a cheeseboard would be great too! ...the uses are endless. I had watched Heather over at "The Kneady Homesteader" (view her video here) make and can some of this up and I thought I'd give it a try - the taste is amazing! I'm sure I'll be making lots of this in the future too!! Enjoy! Diane
Balsamic Sweet Onion Jam
8-10 large onions; a mix of Vidalia and Spanish
3 cups packed light brown sugar
2 1/4 cups balsamic vinegar
1 1/2 tsp sea salt
1 Tablespoon butter
Yield: 7 half pints
Chop your all your onions. Cook the onions down in a large pot over medium-high heat in the butter for 45 minutes, until they start to caramelize. Make sure to keep stirring so onions don't scorch. Add in the brown sugar and balsamic vinegar and continue cooking down. Add in the sea salt. Cook down the mixture another 15-20 minutes *until it reaches the thickness you prefer. Prepare your waterbath or steam canner, and jars. Fill jars to 1/4" headspace and process 15 minutes *or according to your altitude.
Recipe from: The Kneady Homesteader
Kitchen Note: Ball does make their own version of this jam using bay leaf, pepper, maple syrup and apple juice in their "The All New Ball Book of Canning" simply called "Balsamic-Onion Jam." I'll be giving their recipe a try next time I have some onions to process.