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Caramelized Onion Jam

Caramelized Onion Jam Caramelized Onion Jam

This is the epitome of sweet and savory goodness. Put it on burgers, steaks, chops, crackers, or old tennis shoes. Yes, it's that good.















6 tablespoons olive oil
your favorite flavored
6 each onions
thinly sliced
cup sugar
cup balsamic vinegar
your favorite flavored, to compliment the olive oil
½ cup brandy
cup honey
1 each rosemary sprigs
freshly snipped into eight 2-3 inch pieces
1 teaspoon black pepper
1 each fruit pectin, dry
1 box


Sauté onions in oil on medium-high heat.

When tender and translucent, reduce heat to medium and continue cooking until onions are caramelized.

Add remaining ingredients and simmer on low until the jam reaches the gel point. Approximately 10 minutes. Possibly more.

To test for jelling, place a small plate in the freezer. When cold, place a spoonful of the jam onto the plate and return it to the freezer for a minute or so.

If the jam is runny when removed from the freezer, keep cooking until the test sample gels.

Pour hot jam into clean, hot jars (I used half pint but quarter pint would be better) with ¼ inch head space.

Either remove the sprigs of rosemary or try to distribute them evenly. Hot water bath for 15 minutes. This recipe made 4 half pints.


* not incl. in nutrient facts

Add review





This caramelized onion jam sounds delicious, I will have to test it out too. There are so many potentials in this jam, yum! Thanks for sharing :)

over 8 years ago

Lady who jams

how long does the jam last for?

8 months ago

Nutrition Facts

Serving Size 268g (9.5 oz)
Amount per Serving
Calories 47238% of calories from fat
 % Daily Value *
Total Fat 20g 30%
Saturated Fat 3g 14%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 13mg 1%
Total Carbohydrate 25g 25%
Dietary Fiber 3g 12%
Sugars g
Protein 4g
Vitamin A 0% Vitamin C 21%
Calcium 5% Iron 5%
* based on a 2,000 calorie diet How is this calculated?


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