Balsamic Onion Jam Recipe
Balsamic onion jam is a sweet and tangy spread that adds a burst of flavor to any dish. Made from slowly caramelized onions, balsamic vinegar, and a touch of sugar, it offers a unique combination of richness and depth. The onions are cooked down until they reach a jam-like consistency with a luscious dark brown color. The result is a delightful balance between sweet and savory flavors. Balsamic onion jam is incredibly versatile; you can generously slather it on burgers or sandwiches for an instant upgrade or use it as a topping for grilled chicken or steak to add an extra layer of taste. It also pairs beautifully with cheeses and charcuterie boards, providing that perfect touch of sweetness to complement the salty elements. Whether you're hosting a casual gathering or simply looking to elevate your everyday meals, balsamic onion jam is sure to be your new favorite condiment.
Equipment
- 1 large heavy-bottomed cooking pot.
- 1 water bath canner
- canning supplies
Ingredients
- 4-6 small/medium onions.
- ½ cup balsamic vinegar.
- ½ cup pure maple syrup.
- 2 cups 100% apple juice.
- ½ tsp sea salt.
- ½ cup sugar (add molasses for flavor enhancement).
- 3 tbsp powdered pectin.
Instructions
Preparing and Chopping the Onions
- Start by peeling and thinly slicing the onions. A handy tip here is to chill the onions in the refrigerator for about 15 minutes before chopping to minimize tearing up. Also, having a small dish of water sitting next to your cutting board will help combat the tears that the onions WILL cause you to have since the onion particles are drawn to moisture, which is why they love our eyes! Otherwise, grab your swimming goggles and get to chopping.
Cooking the Onions
- Heat a tablespoon of olive oil or butter in your pot or Dutch oven over medium heat. Add the sliced onions and cook them slowly, stirring occasionally, until they turn golden brown and caramelized. This process can take anywhere from 30 to 40 minutes, so grab a book or your favorite TV show to pass the time.
Crockpot Method!
- Yo! If you are like me and prefer a more hands-off approach to small-batch canning projects, the trusty crockpot is my go-to cooking method! I love having something cooking in my crockpot all day long for a canning project while I am free and busy doing other things around my house. I occasionally check on whatever is in my crockpot, give it a quick stir, and be about my day. Cook until onions are caramelized and everything is well-cooked. This typically takes me about four to five hours with my crockpot set to high.
Adding Balsamic Vinegar and Sweeteners
- Once the onions are caramelized, it's time to add the balsamic vinegar and sweeteners. Pour in the balsamic vinegar and stir well to coat the onions. Then, add your chosen sweetener, along with any desired spices. Give everything a good stir to combine the flavors.
Simmering and Reducing the Heat
- Lower the heat to a gentle simmer and let the mixture cook for another 20-30 minutes, stirring occasionally. The jam is ready when it has thickened and reached a jam-like consistency. Keep in mind that it will continue to thicken as it cools, so don't worry if it seems runnier at this stage.
Blending Up the Onions
- If you did a rough chop of your onions because you could no longer stand the tearing effects onions offer, you can use your stick blender to blend the onions to the desired consistency you want for your jam to be spreadable.
Sterilizing Jars and Lids
- Before you begin canning your delicious balsamic onion jam, it's essential to start with clean and sterile jars and lids. Give them a good wash with hot, soapy water, and then place them in a large pot of boiling water for about 10 minutes. This will ensure that any bacteria or germs lurking in those jars are taken care of. Don't forget to sterilize your utensils as well!
Filling and Sealing the Jars
- Now that your jars and lids are sparkling clean, it's time to fill them up with that gorgeous balsamic onion jam. Using a funnel, carefully transfer the jam into each jar, leaving about 1/4 inch of headspace at the top. Use your debubbler wand to remove any air bubbles by sticking it around the inside edges of each jar. Wipe the rims of the jars with a clean, damp cloth to remove any drips or spills. Then, place the lids on top and screw the bands on until they are just fingertip-tight.
Water Bath Canning Method
- To seal in the flavors and ensure your balsamic onion jam stays fresh for months to come, you'll want to process the jars using the water bath canning method. Fill a large pot with enough water to cover the jars by at least 1 inch, and bring it to a gentle boil. Carefully lower the sealed jars into the pot using canning tongs or a jar lifter, making sure they are fully submerged. Let them process for about 10-15 minutes, depending on your altitude. Once done, remove the jars from the pot and let them cool on a clean towel for 12-24 hours.
Storing and Shelf Life
- Congratulations, you've successfully canned your balsamic onion jam! Now you need to store it properly to enjoy it for as long as possible. Store the sealed jars in a cool, dark place, like a pantry or cupboard. The jam will typically stay good for up to a year if stored correctly. Once opened, refrigerate the jar and consume the jam within a month or so. Trust me, it's so tasty, it probably won't last that long!