Rich, sweet, jammy, with a tang of vinegar are the best way to describe these decadent caramelized onions. These onions can be canned to preserve them for later or simply stored in the fridge and eaten fresh. Enjoy it as a condiment on many things, such as burgers, or baked brie.
Makes: 3-4 half pt
Prep time: 1 hour
Total time: 1 hour 15 minutes
Ingredients:
4 lbs onions, sliced
4 tbsp olive oil
1 1/2 cups sugar
1 1/2 cups balsamic vinegar
1 cup apple cider vinegar
2 tsp salt
1 tsp black pepper
Instructions:
Slice onions pole to pole in thin slices. Pole to pole helps the onions stay together rather than falling apart. Heat oil in a large skillet and cook onions over medium heat until golden. Stir occasionally and moderate the temperature to keep to a medium heat. This should take about 15 - 20 minutes depending on your temperature.
Add sugar and vinegar and cook for another 45 - 50 minutes allowing the liquid to reduce to a thick syrup. Add salt and pepper at this point.
When 20 - 30 minutes of cook time remains, prepare your water bath canner according to manufacturer's direction. Add in appropriate amount of jars to begin heating. 3-4 half pints.
When jars are hot and onions are finished. Ladle hot onion jam into hot jars making sure there is a 1/4 inch of headspace. Wipe rims and place lids according to lid directions. Finger tight for two piece, finger in the middle for three piece reusable.
Place jars in prepared water bath canner and place lid on. Bring to a full rolling boil.
Process 10 minutes. There is an altitude adjustment of 1 additional minute per 1000 feet
Allow jars to cool 12-24 hours before washing and checking the seals. Label and store.
Tips and Notes:
Spices can be added to your desired taste such as savory, thyme, or rosemary.
This recipe was adapted from Attainable Sustainable's Caramelized Onion Jam Recipe.
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