We’re still quarantining over here, but on the plus side, our garden has been doing spectacularly! We decided to grow some Spring onions this year and they have done so well. We even got a batch of additional onions from our weekly JBG CSA box. So – we had a BUNCH of onions that needed to get used up. What to do … make onion jam! Making a jam is a great way to use up a good bunch of onions all at once and preserve them for later use. Plus, this is such a delicious condiment to pair with a cheeseboard, use on sandwiches, or top off burgers. With Memorial Day this weekend – this would be an excellent topping for backyard burgers!
Onion Jam Variations:
The other beauty of this onion jam recipe is that you can create many different variations. We’ve added bacon before – especially delicious on burgers! You can also add rosemary and thyme for an herbed onion jam. You can add some pepperoncini peppers, or even habanero for the brave, for a spicy version. You get the point! It’s so versatile!
Recipe Tips:
The jam does require a bit of time to cook, but the ingredient list is so basic! We did use a bit of fruit pectin in ours to create a more jammy consistency, but you can sub with lemon juice as an alternative. Ours took a total of about an hour and half to reduce and soften. You do want to let the jam cool prior to serving. We can ours and leave it in the fridge.
Serving Suggestions:
We have already used the jam three different ways this week. A topping for some homemade pizza – we mixed it with pepperoncini peppers and slathered into on a pepperoni pizza for the perfect balance of sweet and spicy.
We paired with an aged gouda and leaky brie on a simple cheese board. One of our favorite quick and easy dinners is some good quality cheese, crackers, and jams. Especially in the summertime, it’s so nice to have a dinner you can enjoy on the patio that doesn’t heat up the whole house. Pairs perfect with a nice cold glass of rose.
And finally, we topped off some Memorial Day burgers with a nice heaping spoonful. The onion jam goes great with some mushrooms, blue cheese, and BBQ sauce.
Hope everyone has a safe and happy Memorial Day weekend! If you are grilling and need some tips, be sure to check out our Grilling 101 post!
Ingredients
Method
- Add the diced onions and olive oil to a large pot with a lid (we used a Dutch Oven). Place over medium heat and cover with the lid. Cook undisturbed for about 15 minutes.
- Remove the lid and stir the onions gently. There will likely be a lot of liquid in the pot, which is normal! Next, add in the balsamic vinegar, sugar, and fruit pectin/lemon juice. Stir to combine and reduce the heat to low-medium.
- Allow to simmer without a lid for about 90 minutes, stirring once every 10-15 minutes to ensure the onions are not sticking.
- Add small amounts of water at a time to help prevent sticking. We used about ½ a cup of water total, adding 2-3 tablespoons at a time.
- Remove the jam from the heat once it has reached a dark brown color and the onions have a soft texture. Allow to complete cool before jarring. Store in the fridge.