Balsamic Onion Jam
Balsamic onion jam made with simple ingredients and steam canned for storage. A practical way to preserve onions in bulk and add flavour to meals.
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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