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Balsamic Sweet Onion Jam

11/5/2019

2 Comments

 
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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. 
2 Comments
Julie Menghini link
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!

Reply
Abbe Odenwalder link
12/12/2019 12:15:49 pm

This sounds great Diane! I think I'll have to try it!

Reply



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All images & content are copyright protected. While I love it when you share, please do not use my images on your own site/page without prior permission.  If you want to publish any of my images, please email me and ask first. Sharing, pinning, and tweeting is always appreciated as long as the shares and pins link back to this website and the recipe. If you want to republish this recipe as your own, please re-write the recipe in your own words and link back to this website and the recipe.

  • Home
  • Diane's Blog
  • Canning 101
  • Recipe Index
    • Canning Recipes >
      • Jams/Jellies/Fillings/Butters/Juices
      • Meats/Other
      • Pickling
      • Pressure Canned Soups
      • Tomatoes
    • Cooking Recipes >
      • Breads
      • Breakfast
      • Instant Pot Recipes
      • Main Dishes
      • Soups
      • Sweets
      • Drinks
      • Sauces/Apps/Sides
    • Recipe Collections >
      • Asian Inspired Recipes
      • Cherry Recipes (preserving)
      • Easter Menu Ideas
      • The Apple Cart
      • Irish Fare
      • Jelly & Jam Recipes
      • Mexican Inspired Recipes
      • Pickle Recipes
      • Freezer to SlowCooker
      • Soups
      • Summer Grillin' Guide
  • Work with Me
  • Recipes Via Email
  • Give Aways
  • Privacy Policy