Onion Jam

Delicious and pungent, onion jam is fantastic on homemade pizza, slices of crusty bread or crackers. It also makes a yummy marinade for meat or a topping for roasted vegetables. The secret to this insanely tasty jam is to really let the onions caramelize. Your onions should be golden brown, jammy and totally softened, which you can achieve only by letting them cook for a long time (while periodically scraping the bottom of the pan to avoid burning them). Though the process for making this jam takes a while, we promise your efforts will be well worth the outcome.

Ingredients for Onion Jam

• Garlic bulbs: Be sure not to peel or separate the cloves; this will help thicken the liquid.
• Canola oil: Canola oil is best since it’s neutral in flavor.
• Butter: Butter adds a nice rich flavor to the onions.
• Sweet onions: Feel free to substitute white, yellow or red onions.
• Cider vinegar: The sharp-sweet flavor of cider vinegar is a nice complement to the other ingredients.
• Lemon juice: Adding acid in the form of lemon juice is important for homemade jam. It allows the jam to reach its optimal consistency.
• Balsamic vinegar: Use top-quality balsamic vinegar if you have it.
• Spices: Ground mustard, salt, white pepper, ground ginger and ground cloves create a nuanced, warm flavor profile.
• Sugar: It’s not just about the sweetness; sugar acts as a preservative.
• Liquid fruit pectin: When combined with acid and sugar, pectin helps the jam set.

Directions

Step 1: Bake the garlic bulbs

JONATHAN MELENDEZ FOR TASTE OF HOME

Preheat the oven to 425°F. Remove the papery outer skin from the garlic (do not peel or separate the cloves). Cut the tops off the garlic bulbs and brush them with oil. Wrap each bulb in heavy-duty foil and place them on a baking sheet. Bake the bulbs until softened, 30 to 35 minutes. Cool them for 10 to 15 minutes.

Step 2: Caramelize the onion

JONATHAN MELENDEZ FOR TASTE OF HOME

In a Dutch oven, heat the butter over medium heat. Add the onions and cook them until softened, for six to eight minutes. Reduce the heat to medium-low. Cook them until they’re a deep golden brown, 30 to 40 minutes, stirring occasionally.

Editor’s Tip: Read our primer on how to caramelize onions for the best results.

Step 3: Boil the onion mixture

JONATHAN MELENDEZ FOR TASTE OF HOME

Squeeze the softened garlic into the Dutch oven. Stir in the cider vinegar, lemon juice, balsamic vinegar, mustard, salt, pepper, ginger and cloves. Bring to a rolling boil. Gradually stir in the sugar. Return to a boil for three minutes. Stir in the pectin. Continue to boil for one minute, stirring constantly.

Step 4: Add the mixture to jars

JONATHAN MELENDEZ FOR TASTE OF HOME

Remove from the heat and let the caramelized onion jam stand for three minutes. Skim off the foam. Ladle the hot mixture into three hot half-pint jars, leaving 1/4 inch headspace. Remove the air bubbles and adjust headspace, if necessary. Wipe the rims. Center the lids on the jars and screw on the bands until fingertip-tight.

Step 5: Process in canner

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Place the jars into the canner with simmering water, ensuring that they are completely covered with water. Bring to a boil and process for 10 minutes. Remove the jars and cool.

Editor’s Tip: No, you don’t need a canner to make this recipe; a large, deep pot will do just fine.

JONATHAN MELENDEZ FOR TASTE OF HOME

Onion Jam Variations

• Add fresh herbs: Fresh herbs like rosemary, bay leaves and parsley make for a fragrant and tasty addition to onion jam; toss them in when you’re cooking the onions.
• Make it meaty: Crisp up some bacon to add to the onions for a smoky, meaty flavor.

How to Store Onion Jam

Once your jam is canned, store it in a cool, dry place. (Check out our tips for successful canning at home.)

How long does onion jam last?

Onion jam will last for a full year when stored properly.

Onion Jam Tips

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Can you use other kinds of onions to make caramelized onion jam?

Yes, you can use other types of onions to make this delicious jam. Sweet onions tend to lend the best flavor, but yellow onions caramelize very easily and thus make for a good substitute.

Can you cut back on the amount of sugar in onion jam?

Canning is all about safely creating a precise pH level inside the jar, so you’ll want to stick to approved recipes. Otherwise, your shelf-stable goods could make people sick. If you prefer a lower-sugar option, look for low-sugar pectin and follow the manufacturer’s guide as directed. (Read up on some common canning mistakes and how to avoid them.)

How do you serve onion jam?

We love serving this caramelized onion jam recipe with cheese and crackers, on crostini, or mixed into cream cheese and spread on baguette slices. It’s also particularly tasty on one of our classic burgers or as a pizza topping.