Caramelized Sweet Onion Jam with Balsamic Vinegar
I’m bored to tears. There’s only so much house cleaning and yard work person can do each day…okay, I can do more, but I’m trying to pace myself.
So what do do with all the time I have now that the schools are closed and I’m not working?
Why, cook. Naturally.
Today’s effort is a simple one, short and sweet (literally). I’ve been hankering to cook up a batch of orange marmalade, but it turns out I have a bunch of it on the shelf (along with myriad beans, tomatoes, and sauce), and the pantry is short on chutneys and savory jams. And so, caramelized sweet onion jam with a nice shot of really fine Balsamic vinegar from Seasons Lancaster and some herbs that are growing in pots on the kitchen counter, waiting patiently for the weather to change so they can get back outside.
So I made a small batch of this wonderful condiment–it goes marvelously on grilled chicken or fish, and it’s a winner on crusty bread like the stuff Ellen has been baking the last few weeks.
So let’s have a quick course on sweet onion jam–this is a really good one. Two pounds of onions made about three pints. Doubling the recipe would make a terrific batch, and fill that hole on the pantry shelf. A while back I made a batch of red onion marmalade, and it was terrific. But this stuff, as easy as it is, makes an absolute killer condiment for all your dinner choices. Try this one if you’ve got a couple of hours.
I’ll bet you do!
1. Put olive oil and onions in a large, heavy bottomed saucepan. Cook over medium-high heat stirring only occasionally; cook until golden, about 10-15 minutes.
2. Add sugar and balsamic vinegar and cook until thickened and somewhat syrup-y. Add salt, pepper, and herbs.
3. Ladle into sterilized half pint jars, leaving about ½” headspace. Wipe rims clean and place prepared lids and rings on finger tight.
4. If you cannot test for pH, it is safest to freeze the jam at this point. Be sure to leave sufficient headspace for expansion.
5. Process in a water bath canner at a rolling boil for 15 minutes. After processing, carefully remove jars and allow to cool undisturbed for 24 hours. Check for seal and store in pantry for up to a year; refrigerate after opening.