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 Balsamic Sweet Onion Jam 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 Ingredients: 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 Directions: 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.
6 Comments
11/9/2019 09:26:31 am
Wow this sounds amazing! I think a little of this on top of a meatloaf before it comes out of the oven would be amazing and love how simple the recipe is!
Anne
6/27/2021 11:13:01 am
Wow! What a great recipe! We had a crazy, crazy over abundance of all varieties of onions in the garden this year, so I went hunting for recipes to use some of them. I had wanted for some time to try an onion jam, and decided to try this one...am I glad I did! I used sweet reds, big Vidalias and one or two smaller white onions...organic balsamic with the light brown sugar. This came out absolutely perfect! Dark sable color, and a nice, spreadable texture..it has a flavor that is almost like onion and wine...these will mostly be for holiday gifting after my little quilted Ball half pints (the recipe yielded a perfect 6 jars) are all prettied up with labels, tags and ribbon...so next season I will make two batches so we will have some for ourselves! P.S., Thank you for adding the video link! That was extremely helpful. And thank you for sharing this great recipe that I will be using every year from now on😎
Elizabeth
7/5/2021 07:31:55 pm
That looks like an amazing recipe. I really want to try it. Any way to make it dairy free? Can I use margarine or coconut oil instead of butter? I would omit the butter completely and see if you can get the onions moving around and cooking on their own. I will ask around in the meantime for a safe dairy free alternative - keep in mind fats can trap water molecules and “can” attract mold spores, bacteria so just swapping for say coconut oil may not be good - I’ll find out Leave a Reply. |
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