Are you a fan of sweet and savory dips that burst with flavor and bring a touch of interest to your food? If so, you’re in for a treat with this delicious balsamic onion jam recipe. (I use the term jam loosely because it is not thick like a standard jam. The combination of sweet onions and tangy balsamic vinegar creates an amazing blend perfect for dipping bread in, or even pouring over chicken breast. Making your own jam might sound intimidating, but with this simple recipe, you’ll be a homemade jam pro in no time.
Balsamic Onion Jam Recipe Ingredients:
2 lbs finely diced sweet onions
1/2 cup Balsamic vinegar
1/2 cup pure maple syrup
1 Tbsp olive oil
1 Tbsp minced garlic
1/2 Tbsp pepper
1/2 Tbsp salt
1 bay leaf
3 Tbsp Pectin
2 cups apple cider
1 cup white sugar
1 cup brown sugar
Directions:
This recipe makes approximately 8 half-pints of Balsamic Onion Jam.
Combine the onions, vinegar, syrup, oil, garlic, salt, pepper, and bay leaf in a large pot and cook on medium heat until the onions become translucent. This usually takes about 10-15 minutes.
Cook until onions are translucent Add the pectin and cider. Have the sugar premeasured nearby.
Bring the mixture to a rolling boil.
Remove the bay leaf.
Add the sugar and return to a hard rolling boil. Boil for 1 minute
Fill the jars with your Jam leaving 1/2-inch headspace.
fill to 1/2 inch headspace Remove any air bubbles.
Use a clean damp cloth to wipe the rim of the jar.
Place the lid on top of the jar and add the ring. Tighten the ring to fingertip tight.
Process in a boiling water bath for 15 minutes if at sea level. Remember to adjust your processing time if you are above 1000 feet in elevation. (Start the timer once you are at a rolling boil.)
After the 15 minutes has elapsed, turn off the heat, remove the lid, and allow the jars to cool for 5 minutes.
After cooling, use the jar lifter to remove the jars from the boiling water bath canner. Space the jars about an inch apart on a heat-safe surface for 24 hours to cool and completely seal.
Remove the rings, wash, and label your jars of jam before storing them.
If a jar did not seal, then place it in the refrigerator and use it within the next 3 weeks.
Store the sealed jars in your cool, dark pantry to enjoy for the next 1-3 years. After three years the nutritional value of canned food diminishes. The quality is best during the first year.
Homemade jams not only fill your kitchen with delightful aromas but also offer the joy of creating something special from scratch. This Balsamic Onion Jam will undoubtedly become a staple in your pantry.
