Balsamic Onion Jam
When you’ve got a good number of onions on hand, turning them into something like balsamic onion jam is a really practical way to make them last. It’s a simple process, uses pantry ingredients, and gives you something you can keep on hand for weeks or months.
This is the kind of recipe that works well when onions are in season, on special, or you’ve grown more than you can use straight away. Instead of them going to waste, you can turn them into something that adds flavour to everyday meals with very little extra effort.
As the onions cook down slowly, they become soft, rich, and naturally sweet. The balsamic vinegar balances that sweetness with a bit of tang, and the result is a thick, jam-like mixture that’s really versatile to use.
This recipe features in my latest YouTube video on I Preserved 10 Kilos of Onions — Canned, Frozen & Balsamic Onion Jam, where I show exactly how I prepare, cook, and jar this jam so it’s ready to store.
Watch the Video
In this video on Farmers Wife Homestead, I walk through the full process of making this balsamic onion jam, from chopping a large batch of onions through to cooking them down and preserving them.
If you haven’t made something like this before, it can be helpful to see how the onions change as they cook and what consistency you’re aiming for at the end. I also show how I jar the mixture and prepare it for steam canning.
The video is there if you want a visual guide alongside the written recipe, especially if you’re new to preserving or working with larger batches.
Links to Other Recipes
If you enjoy recipes like this, you might also like:
- Homemade Beetroot Relish, Sweet & Tangy
- How to make your own Ghee
- Easy Homemade Whole Cranberry Sauce
- Homemade Raspberry Jam
Recipe Card
Makes: Approx. 4–5 jars (depending on size)
Prep time: 15 minutes
Cook time: 1–1.5 hours
Ingredients
- 10 cups onion, diced
- 1 cup balsamic vinegar
- 3 cups brown sugar
- 1.5 tsp salt
- 2 pinches thyme
Method
- Place the diced onions into a large pot or preserving pan over medium heat. Cook gently, stirring occasionally, until the onions begin to soften and release their moisture.
- Add the balsamic vinegar, brown sugar, salt, and thyme. Stir well to combine.
- Reduce the heat to low and allow the mixture to simmer gently. Stir regularly, especially as it thickens, to prevent sticking.
- Continue cooking for about 1 to 1½ hours, or until the onions are soft, dark, and jam-like in consistency. The liquid should be reduced and slightly sticky.
- Spoon the hot onion jam into clean, sterilized jars, leaving a little space at the top.
- Seal the jars and place them into a steamer or large pot set up for steam canning. Process for 15 minutes.
- Carefully remove the jars and allow them to cool completely. The lids should seal as they cool.
What to Serve with This Recipe
- Cheese boards or platters
- Burgers or sandwiches
- Roasted meats
- Added to savoury tarts or pies
Stacey’s Kitchen Tips
- Stir more often towards the end as the mixture thickens to prevent it catching on the bottom and becoming bitter
- Use a wide pot to help the liquid reduce faster
- Make sure jars are properly sterilized before filling
- Keep a close eye on the consistency — it thickens further as it cools
Variations & Substitutions
- Use red onions for a slightly sweeter flavour
- Swap thyme for rosemary if preferred
- Reduce the sugar slightly if you prefer a less sweet jam
Storage, Freezer & Make-Ahead Notes
- Store sealed jars in a cool, dark place
- Once opened, keep in the fridge
- Use within a few weeks after opening
- If unsure about seals, store in the fridge for safety
Final Thoughts
This is a really practical recipe to have on hand, especially when you’ve got a surplus of onions to use up. It’s simple to make, keeps well, and adds a lot of flavour to everyday meals without much extra effort.
Stacey
Balsamic Onion Jam
Ingredients
- 10 cups onion diced
- 1 cup balsamic vinegar
- 3 cups brown sugar
- 1.5 tsp salt
- 2 pinches thyme
Instructions
- Place the diced onions into a large pot or preserving pan over medium heat. Cook gently, stirring occasionally, until the onions begin to soften and release their moisture.
- Add the balsamic vinegar, brown sugar, salt, and thyme. Stir well to combine.
- Reduce the heat to low and allow the mixture to simmer gently. Stir regularly, especially as it thickens, to prevent sticking.
- Continue cooking for about 1 to 1½ hours, or until the onions are soft, dark, and jam-like in consistency. The liquid should be reduced and slightly sticky.
- Spoon the hot onion jam into clean, sterilized jars, leaving a little space at the top.
- Seal the jars and place them into a steamer or large pot set up for steam canning. Process for 15 minutes.
- Carefully remove the jars and allow them to cool completely. The lids should seal as they cool.
Notes
Stacey's Kitchen Tips:
- Stir more often towards the end as the mixture thickens to avoid catching on the bottom
- Use a wide pot to help the liquid reduce faster
- Make sure jars are properly sterilized before filling
- Keep a close eye on the consistency — it thickens further as it cools
Variations & Substitutions:
- Use red onions for a slightly sweeter flavour
- Swap thyme for rosemary if preferred
- Reduce the sugar slightly if you prefer a less sweet jam
