This stuff is so so good. I love onions and this is just one more way to use them. You can use it on Hamburgers, sandwiches, with crackers, add to cream cheese for a dip.or just eat plain haha.
It is pretty easy to make. I usually make a large batch and just halfway measure then taste as I go so if you want more sugar or more vinegar just add to taste. Also if doing a larger batch add two boxes of pectin.
Onion Jam
8-10 large onions Sliced and chopped
1/2 cup butter
3 cups brown sugar
1 cup sugar
2 cups apple juice
1 1/2 cups balsamic vinegar or red wine vinegar
box of powdered pectin
Directions:
Chop your all your onions. Cook the onions down in a large pot over medium-high heat in the butter for 45 minutes, until they start to caramelize. Make sure to keep stirring so onions don’t scorch. Add in the brown sugar, apple juice, and vinegar and continue cooking down about 20 minutes then add the pectin. Cook down the mixture another 15-20 minutes until it reaches the thickness you prefer. I like it pretty thick. Prepare your water bath and jars. Fill jars to 1/4″ headspace and process 15 minutes or adjust to your altitude.
Yield: 4 pints or 8 half-pints And this will vary if you add a little more of something.
This entry was posted in Canning, Canning Miscellaneous, Canning Vegetables, Food Preservation by watkinsranches@yahoo.com. Bookmark the permalink.
