Have you ever heard of Onion Jam? It’s not typical sweet jam that you eat on toast, but more of a savory condiment. I make it every year when onions are in season, and are cheap and plentiful in the grocery store. If you haven’t tried this before, you have to make this recipe, your tastebuds will thank you!
Onion Jam Uses
This is a versatile recipe that can be use in many ways. I usually eat it alongside grilled meats, sausages, hot dogs, hamburgers or just slathered on a piece of crusty bread. Next time you make a sandwich, add the caramelized onion jam for a flavor kick. Making appetisers? Spread cream cheese on a cracker or baguette and top with the jam. Want to make fancy pizza? Add you know what! Try mixing it through your Creamy Mashed Potatoes, or on top of a French Onion Potato Bake, the possibilities are endless.
How To Make Onion Jam
When I make this Onion Jam recipe, I can’t get enough of it! An easy to make condiment that will punch up the flavor of the foods you eat. It’s more-ish and addictive, but you’ve been warned!
The recipe only uses 5 cups of onions, and you should easily double the recipe and give some to friends. It looks like a lot of onions, but as they turn into jam, they reduce significantly. You need to use a non-reactive pan when making Onion Jam. A pan that won’t react with the acidic ingredients. Think of stainless steel pans, glass pans or ones made from enamel. Avoid aluminum and copper pans.
You can use red onions, yellow onions or sweet onions. For this recipe I used the sharper yellow onions. Just quarter and slice the onions, and saute them until they are caramelized. Add the vinegar and balsamic with sugar and spices and simmer for 20 minutes, that’s it!
I use Allspice, Celery Seed, a club and a Bayleaf as my preferred flavor combo. You could add fresh rosemary or use whatever your favorite spices are.
How Long Will Onion Jam Keep?
If you use a water canning method to seal it, then it should keep for about a year unopened in your pantry. I don’t usually preserve it or can it, but keep it refrigerated in a glass jar. I find that it last for a few months in the fridge, if I don’t eat it first!
Onion Relish vs Onion Jam
It’s the same thing, just has different cultural relevance. Here in Australia, it seems to be more commonly called Onion Relish, although the jam version is starting to pop up. I think that’s from the British roots and ties to Australia, the Brits love pickling onions and such. You can buy Balsamic Onion Relish in any supermarket here, but I think it’s tastier and cheaper to make homemade! Seriously, once you see how easy this is to make, you’ll never want to pay for it again.
I think you’re gonna love this Caramelized Balsamic Onion Jam recipe, so rich, savory, sweet and tangy. An easy to make savory condiment. Bon Appetit! Приятного аппетита!
Balsamic Onion Jam
Make this tasty recipe during onion harvest! Onion Jam is not a sweet breakfast jam but a savory condiment. Balsamic Vinegar and spices perfectly balance the flavors together. I love eating it alongside grilled meats, on hot dogs, hamburgers or in sandwiches.
- 5 cups onions quartered and sliced
- 1/2 cup white vinegar
- ½ cup balsamic vinegar
- ¾ cup brown sugar
- ½ teaspoon ground allspice
- 1 tablespoon celery seed
- 1 whole clove
- 1 bayleaf
- 1 teaspoon salt
In a non-reactive pan, saute the onions in oil for about 10 minutes until they are golden brown.
Add the remaining ingredients and bring to a boil. Reduce and simmer for about 15 to 20 minutes until the onion jam reduces and thickens. Keep refrigerated.