Caramelized Onion Jam Recipe
Caramelized Onion Jam Recipe photo by Taste of Home
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Caramelized Onion Jam Recipe

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This savory jam is very good served with meats—we especially like it with venison. People who enjoy garlic and onions think it’s terrific. —Vanessa Lambert, Sioux Falls, South Dakota
Recommended: Fig Recipes
TOTAL TIME: Prep: 50 min. Process: 10 min. + standing
MAKES:56 servings
TOTAL TIME: Prep: 50 min. Process: 10 min. + standing
MAKES: 56 servings


  • 4 whole garlic bulbs
  • 1 teaspoon canola oil
  • 5 cups chopped sweet onions (1-1/2 pounds)
  • 1/4 cup butter, cubed
  • 3/4 cup cider vinegar
  • 1/2 cup bottled lemon juice
  • 1/4 cup balsamic vinegar
  • 1-1/2 teaspoons ground mustard
  • 1 teaspoon salt
  • 3/4 teaspoon white pepper
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 6 cups sugar
  • 1 pouch (3 ounces) liquid fruit pectin

Nutritional Facts

2 tablespoons: 103 calories, 1g fat (1g saturated fat), 2mg cholesterol, 52mg sodium, 24g carbohydrate (22g sugars, 0 fiber), 0 protein.


  1. Remove papery outer skin from garlic (do not peel or separate cloves). Cut top off garlic bulbs; brush with oil. Wrap each bulb in heavy-duty foil. Bake at 425° 30-35 minutes or until softened. Cool 10-15 minutes.
  2. In a Dutch oven, saute onions in butter 30-40 minutes or until lightly browned. Squeeze softened garlic into pan. Stir in cider vinegar, lemon juice, balsamic vinegar, mustard, salt, pepper, ginger and cloves. Bring to a full rolling boil over high heat, stirring constantly. Gradually stir in sugar. Return to a boil for 3 minutes. Stir in pectin. Continue to boil 1 minute, stirring constantly.
  3. Remove from heat; let stand for 3 minutes. Skim off foam. Ladle hot mixture into three hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight.
  4. Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool. Yield: about 3-1/2 pints.
Originally published as Caramelized Onion Jam in Taste of Home August/September 2005, p 37

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Hazelnutbutter User ID: 7303098 129354
Reviewed Jun. 14, 2013

"I thought this was too sweet! I was hoping for something a little more on the savory side. I will made again with a lot less sugar."

rowan12876 User ID: 6765554 149269
Reviewed Jul. 8, 2012

"Super yummy..... My whole family loves it... I am makeing it agian next weekend. AND... will make it for my Christmas baskets.."

craftyrad User ID: 1243776 60197
Reviewed Jan. 8, 2011

"Love this jam! I put some on Brie and baked it -- outstanding. It's great on cream cheese also."

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