How to Make the Most Delicious Onion Jam (2024)

This savory sweet caramelized onion jam recipe is a great way to preserve onions from the garden. Use this onion jam as a condiment to spice up meat dishes or slather it on a grilled cheese sandwich for a divine meal.

If you love the flavor of onions, you’ll love this easy homemade French onion dip, too!

Contributed by Devon Young
Originally published July 2017; this post has been updated.

It’s no secret in my family that I love onions. I love them in every shape and form – onions make a near-daily appearance in my culinary repertoire. I think that French onion soup is the perfect soup. And a sandwich really isn’t a sandwich without the pungent crunchiness of the raw bulb.

But even I can admit that sometimes a slice of that sulfur-y goodness isn’t the best flavor choice. The solution is simple really – this caramelized onion jam recipe with balsamic vinegar.

That’s right – I said caramelized onion jam.

Caramelized Onion Jam Recipe

This is a simple recipe that turns caramelized onions into a savory preserve with a deep flavor. Balsamic onion jam recipe delivers a sweet, rich, caramelized goodness with a savory bite. This is definitely the type of jam that elevates an ordinary grilled cheese sandwich to something a bit divine and altogether wonderful.

Top a round of brie with the stuff and wrap it in puff pastry to make the world’s simplest, and dare I say tastiest, hors d’oeuvre. Add it to a cheese board, charcuterie board, or blend with cream cheese. Serve some up with these fried red potatoes and you’ll wow the dinner crowd. And be sure to try it on this elegant (but easy!) onion mushroom tart.

This onion jam recipe calls for humble onions, a bit of sugar, a few herbs and seasonings, and balsamic vinegar. This isn’t the place to break out the expensive imported stuff either – a budget friendly, grocery store balsamic vinegar is perfectly fine to use here.

Ingredients

Onions — Sweet onions are the star of this recipe! The recipe calls for the yellow variety, but if you’d prefer to use red onions, by all means do. Really, any type of bulb onion will work, even white onions. You’ll need about 4 pounds.

Olive oil — Use a good quality extra virgin olive oil. The recipe doesn’t call for much, but the flavor of the oil will shine through.

Sugar — Use your favorite brand of granulated cane sugar. I prefer organic. You could also use brown sugar or maple syrup.

Balsamic vinegar — Traditional balsamic vinegar hails from the town of Modena in Italy. The process of making it is complex but nets a mild and sweet flavor. Don’t substitute apple cider vinegar or red wine vinegar here – it’s safe for canning purposes, but the flavor will suffer.

Seasonings — You can play a bit with the flavors you use in this delicious jam. Use summer savory or a combination of fresh thyme and rosemary. Add a bit of ground black pepper if you like, too!

The Cooking Process

Don’t get all flustered at the idea of making “jam.” This isn’t a fussy recipe and doesn’t require any special equipment to make.

Essentially, you’ll sauté the onions, stirring occasionally, until they’re golden, then stir in sugar and balsamic vinegar along with herbs and spices.

When you’re expecting company, make up a batch ahead of time for an inexpensive but gourmet appetizer. Toast up some baguette slices, spread on some goat cheese, and top with this caramelized onion jam. Easy peas!

These caramelized balsamic onions work well with pork and chicken, and can turn a simple grilled cheese sandwich into gourmet fare. Spread some of this onion jam on homemade potato bread, top it with cheese (maybe Gruyere?), and grill. Or use it to top a burger!

This jam will keep in the fridge for up to a week, or follow the instructions below for canning.

It makes for a lovely little hostess gift, too.

Making gifts? Grab a FREE download of these cute printable canning labels — complete with a gentle reminder to return the jar!

Canning Onion Jam

You’ll need special canning jars, lids, and rings(read more aboutcanning equipment here) to make this jam shelf-stable, but the process isn’t difficult.

Once the jars are filled, you’ll process them in a water bath. What this means is you’ll put the filled and sealed jars of jam into boiling water and heat them for ten minutes. This assures that the jars will seal well.

Hot tip:Boil some extra water in a saucepan or electric kettle as you’re working. If you need to top off the water in the canner, you won’t cool down the water too much.

Remove the jars to a towel-covered countertop and allow to cool fully. As they cool, you’ll hear the little “tink” sound of the jars sealing. Store any unsealed jars in the fridge and use those first. (This is unusual, but it does happen once in awhile.)

Remove the ring from each sealed jar, rinse to remove any jam residue, and store (without the ring) in the pantry. Sealed jars will keep for 12-18 months.

Here’s a more detailed look at canning jam and jelly.

FAQs

How long will this jam last in the fridge if I don’t can it?

Refrigerated, it will last for several weeks.

Is it safe to add bacon to this recipe?

If you’re canning it, no. It is not safe to water bath can any type of meat. However, you can add bacon if you want to use it within a week or so and simply keep it refrigerated.

What size jars should I use?

You can use 1/4 pint, 1/2 pint, or pint-sized jars.

Can I adjust the quantity of sugar in this recipe? Or use a different type of sugar?

Yes. When canning sugar can slightly increase storage time, but it’s not necessary for safe canning. You can reduce the amount of sugar called for or use a different type of sugar.

Can I pressure can this recipe?

I don’t recommend it; it would be mush by the time it emerged from the canner.

Can I add bacon to this recipe?

It is unsafe to add bacon to this recipe if you plan to can it to make a shelf stable product. If you plan to use it within a week or so and keep it refrigerated, though? Absolutely.

★ Did you make this onion jam recipe? Don’t forget to give it a star rating below!

Caramelized Onion Jam with Balsamic Vinegar

Yield: 3-4 half pints

Prep Time: 15 minutes

Cook Time: 1 hour

Total Time: 1 hour 15 minutes

Stock the pantry with this savory jam for an easy but elegant appetizer. Perfect for when unexpected guests arrive!

Ingredients

• 4 pounds sweet yellow onions, sliced
• 4 tablespoons extra virgin olive oil
• 1 1/2 cup granulated sugar
• 1 1/2 cup balsamic vinegar
• 2 tablespoon finely minced summer savory, or try a combination of thyme and rosemary
• 2 teaspoon sea salt
• 1 teaspoon ground black pepper

Instructions

If you do not plan to can this recipe, skip to MAKE THE JAM.

PREP FOR CANNING

1. Fill a canning pot with water, set the lid in place, and heat on high heat until boiling. It can take awhile for the water to come to a boil, so get it started before you begin making the jam.
2. Gather the jars you'll use, making sure each is clean and free of nicks in the rim, which could impede sealing.
3. Wash the lids and rings in hot soapy water. (If you're using non-Ball brand lids, prepare as suggested by manufacturer.)

MAKE THE JAM

1. Put olive oil and onions in a large, heavy bottomed saucepan, Dutch oven, or large skillet over medium heat, stirring only occasionally; cook until golden, about 10-15 minutes.
2. Add sugar and balsamic vinegar and cook for another 45 minutes or more, until thickened and somewhat syrup-y. Add salt, pepper, and herbs.
3. Proceed with canning steps or cool and transfer to an airtight container for refrigerator storage.

CANNING THE JAM

1. Ladle hot jam into quarter-pint, half-pint, or pint sized jars, leaving 1/4" head space. A canning funnel makes this easy.
2. Wipe jar rims to remove any jam that may have spilled. A clean rim is essential to a good seal.
3. Set jar lids in place. Screw bands on finger tight.
4. Use a jar lifter to gently submerge jars into hot water in the canning pot. Water should cover the top of the jars by an inch. The water will cool somewhat in reaction to the addition of the jars. Return the water to a simmer and then set the timer.
5. Process for 10 minutes 0-1,000 feet altitude; add an additional minute for every additional 1,000 feet in elevation.
6. Remove jars from water using the jar lifter and transfer to a solid, towel-covered surface. Allow to cool for 24 hours.
7. Check seals. Lids should be solid and pulled down tight. (if they flex and pop, the jar didn’t seal; put unsealed jars in the refrigerator and use those first).
8. Remove rings and wash outsides of jars. Store in a cool, dry place.

Notes

This recipe registers a pH of 3.5, making it safe for water bath canning.

This delicious jam pairs well with pork and chicken, and can turn a simple grilled cheese sandwich into gourmet fare. Spread some on homemade potato bread, top it with cheese (maybe Gruyere?), and grill. Or use it to top a burger!

To use maple syrup instead of sugar, it's generally suggested to use 3/4 cup of maple syrup to replace every cup of sugar. Adding the extra liquid may require you to cook the jam down for longer.

Boiling lids or heating above 180°F as once recommended can damage the sealing compound.

Adapted from The All-New Ball Book of Canning and Preserving.

Nutrition Information:

Yield: 32Serving Size: 1 grams
Amount Per Serving:Calories: 35Unsaturated Fat: 0gSodium: 62mgCarbohydrates: 8gSugar: 6g

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