Caramelized Onion Jam
Sweet and Tangy with Winter Spices
by Laurel Gregory
I love finding new recipes and experimenting with things, especially condiments (can’t have too many of those!) My mom did some canning while I was growing up—I have memories of making blueberry and blackberry jam from fresh-picked berries and then pouring wax over top of the jam to seal it. As an adult, I have been very drawn to self-sustainability, gardening, and cooking in general, and I find that canning and food preservation is a lovely vector where these passions intersect.
I usually make recipes from the fruits and vegetables in our garden, but some years I have to supplement from the farmers market or other growers. Onions are something I always have to buy a little extra of, since I only grow a couple dozen on a good year, if that. I am fortunate to have a partner who loves to garden as much as I do, and who loves to eat whatever I make as well. My kids also enjoy the bounty—mostly their favorites are the simple ones like jams or pickles, but my oldest loves spicy goodies, so he’s always up for fermented hot sauce or salsas. Canned goods always make great gifts, and if people bring the jars back, I always send them home with more.
This time of year I get a powerful craving for carmelized onion jam. I came across this recipe on the YouTube channel ”That 1870s Homestead.” The host shares great info for people who enjoy canning or gardening. The recipe is simple, but unique. Use it as you would a chutney, or pour it over baked brie for the holidays.
Caramelized Onion Jam
INGREDIENTS
20 c sweet onions, diced
2 T unsalted butter
1-¾ c brown sugar
6 T maple syrup
1 tsp nutmeg
1 tsp cardamom
2 tsp cinnamon
1 c balsamic vinegar
1 c apple cider vinegar
(You can use garam masala, if you have it, in place of some of the nutmeg and cardamom.)
INSTRUCTIONS
Caramelize onions with butter (this means cook them low and slow), then add the other ingredients and simmer until reduced. Fill half-pint jars and keep them in a waterbath at a rolling boil for 15 minutes. Safely remove onto a clean towel. Sit back and enjoy the pings of a properly sealed treasure.
Photo by Skyler Ewing courtesy of pexels.com
Laurel is a Mendo-grown mother to three, and a creative powerhouse with over 20 years as an artist and brand strategist. When her computer is off, she enjoys creating in the kitchen and nurturing her houseplant jungle.