Caramelized Onion and Balsamic Jam Canning Recipe
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This sweet, oniony jam with a zip from the balsamic vinegar is everything you need and more. I really enjoy making a good savory jam because it elevates plain ole meals like grilled cheese or burgers out of the stratosphere. This caramelized onion jam does take some time and patience, but the end product is oh so worth it and this delicious jam does not sit on our shelves for very long! The sweet onions, slowly browned til caramelized and then splashed with balsamic vinegar and a mixture of maple syrup and molasses please even the pickiest of taste buds.
A really fun way to use this recipe is for a snacking cheese board to make a quick dip for some homemade sourdough crackers. Warm a mixture of cream cheese and chevre (homemade goat cheese only cause store bought is an abomination) til golden and bubble and then smother in this jam and warm through. You’ll have what appears to be an appetizer you labored over for hours but took you mere minutes to throw together. Caramelized onions with anything are always a crowd pleaser!
What Variety of Onions Do I Use?
For this recipe, I do prefer to use sweet onions, my favorite being candy onions, just because I like their flavor and texture with canning the most. BUT. I promise you, any onion that’s been slowly caramelized will be amazing. If you have some onions going soft in storage or found some on a wild mega sale, do it. I’ve made a batch with a mix of vidalia, red onions, yellow onions, and some random tiny white onions I found on clearance with flashfood. I mixed them together and it turned out great. I gave most of it away as gifts that year. Most people don’t get mad about gifts that taste good!
This recipe is a great way to use lots of onions that need to be used up!
A Little Advice….
When you caramelize onions, your house, clothes, dogs, and even your soul normally smell like onions FOR DAYS. I recommend caramelizing onions outside. I usually use a slow cooker on my porch or set up my propane stove outside and cook them just to keep that smell outside. It smells delicious, don’t get me wrong, but after a few days of smelling like onions, we quickly get sick of it. So I’ve learned to just do it outside. You don’t need anything fancy or special equipment though!
Equipment You Might Need:
- Stock Pot
- Water bath pot or steam canner
- Half-pint or smaller canning jars
- Lids & bands
- Jar funnel
- Jar lifter
Ingredients:
- 8 lbs sweet onions
- 1/2 cup olive oil
- 1 tsp dried thyme leaves
- 2 tsp salt
- 1 tsp black pepper
- 1 tsp ground allspice
- 1/2 cup sugar
- 2 Tbs molasses
- 1/4 cup maple syrup
- 1/2 cup balsamic vinegar
Step 1: Prep Onions
Peel papery outer skin and halve onions and slice onions thin. You could also dice them I suppose, but I prefer slices.
Step 2: Caramelize Onions
Heat a stock pot over medium heat. Add olive oil to the bottom of the pan and heat over low to medium heat til shimmery.
Once heated, add onions & dried thyme to the hot oil.
Cook onions on medium heat until softened. Then, reduce to low heat and cook until onions are a nice, deep caramel color. Be sure and stir frequently with a wooden spoon to prevent burning. This step takes a long time, about 1-2 hours and don’t you dare rush it.
Step 3: Make the Jam
Once the onion mixture is caramelized, add remaining ingredients to the hot mixture.
Raise heat to medium low, and cook until liquid is thickened and it has a thick, jammy consistency. This can take a few minutes and be sure to stir the entire time or it will burn. Ask me how I know.
Step 4: Canning
Ladle into half pints or smaller jars to 1/2″ headspace. Remove air bubbles.
Wipe rims of the jars thoroughly and center on a lid. Secure with a band.
When canning, I don’t worry about hot jars and pre heating my water bath water while I work. That always lends to me busting jars. Adding hot jam to a room temperature jar is totally fine and then covering with hot water from the tap. Works every time, so don’t get caught up in having your water perfectly boiling and your jars perfectly hot when canning. I add the jars and then bring the water to a full rolling boil.
Place jars in a water bath canner or steam canner and water bath or steam can half pint jars for 15 minutes, adjusting time for elevation if needed.
Once water bath canning processing time is up, allow jars to cool in steam canner or in water bath pot with the lid removed for about 10 minutes before removing completely to cool undisturbed for 18-24 hours.
Step 5: Storing
After cooling time, remove bands, test seals, wash jars, label, and store in a cool dark place away from direct sunlight and extreme temperatures. Anywhere room temperature is fine, as long as it’s not freezing or boiling hot.
If you have any unsealed jars, this jam can be reprocessed with no affect to the end product.
Notes:
Do not substitute to balsamic vinegar with apple cider vinegar or red wine vinegar. Go get balsamic vinegar. That flavor is the center of this recipe and it won’t turn out right if you don’t use balsamic vinegar.
In place of olive oil, I have caramelized the onions in both butter and tallow. Any work! Use the oil of your choice.
This recipe is considered rebel canning. Please make your own decisions and use critical thinking to decide if this recipe works for you. I cannot control what you do in your kitchen and you cannot control what I do in mine. This recipe is for informational purposes only and in no way means you have to can it yourself!
Equipment
- stock pot
- Water bath pot or steam canner
- Half-pint or smaller canning jars
- Lids & Bands
- jar lifter
Ingredients
- 8 lbs sweet onions
- 1/2 cup olive oil
- 1 tsp dried thyme leaves
- 2 tsp salt
- 1 tsp black pepper
- 1 tsp ground allspice
- 1/2 cup sugar
- 2 Tbs molasses
- 1/4 cup maple syrup
- 1/2 cup balsamic vinegar
Instructions
- Peel and halve onions and cut into thin slices.
- Add olive oil to a stock pot and heat over medium heat. Once heated, add onions & dried thyme.
- Cook onions on medium heat until softened. Then, reduce heat to low and cook until onions are a nice, deep caramel color. Be sure and stir frequently to prevent burning. This step takes 1-2 hours and don’t rush it.
- Once onions are caramelized, add remaining ingredients. Raise heat to medium low, and cook until liquid is thickened and it has a thick, jammy consistency. This can take a few minutes.
- Ladle into half pint or smaller jars to 1/2″ headspace. Debubble.
- Wipe rims and add lids and bands.
- Water bath or steam can half pint jars for 15 minutes, adjusting time for elevation if needed. Once processing time is up, allow jars to cool in steam canner or in waterbath pot with the lid removed for about 10 minutes before removing completely to cool.
- Set jars aside to cool for 18-24 hours before removing rings, testing seals, washing, and storing.
- If a jar does not seal, this jam can be reprocessed with no affect to the end product.
I recieved a bottle of balsamic vinegar GLAZE from an Italian restaurant. It was absolutely wonderful over olive oil and dipping bread in. Do you think i could use it instead of the listed balsamic vinegar? Thx for your input
I bet that would be delicious. Just err on the side of less is more since its been reduced to a glaze :)