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Simple to make with no canning required, onion jam is a luscious topping for your favorite burgers, sandwiches, and more. A must-have for summer grilling!
Whenever we have burgers at my house, there’s always quite the spread of condiments and toppings. Standard ketchup and mustard of course, but also multiple kinds of pickles, burger sauce, and a pile of sliced vegetables.
Onion jam has made its way into our rotation too. It’s rich in flavor and pairs so well with savory dishes, especially grilled meats.
Onion jam has a sweeter flavor than caramelized onions. It’s also a little bit easier to make, since you aren’t relying on stirring and deglazing the pan to build flavor.
This onion jam recipe is a great way to transform onions into a craveable condiment. Give it a try!
Ingredients for onion jam
Full list of ingredients with quantities is located in the recipe card.
You’ll need:
- Sweet onions
- Butter or olive oil
- Brown sugar
- Cider vinegar
- Salt and pepper
- Crushed red pepper flakes
I recommend sweet onions like Vidalia for this jam, but you can use any variety of onion you like. Red onions are more pungent (I prefer them for pickled red onions) but they can work here in addition to white or yellow onions.
Balsamic vinegar can be used in place of the cider vinegar. Your onion jam will be darker in color, so use the softness of the onions and level of liquid as a cooking indicator rather than relying more on color.
If you like you can also add fresh herbs like rosemary or thyme. Add a whole sprig during cooking, and remove it before transferring to jars.
Equipment
If you are canning this recipe (recommended if you are doubling or tripling), you will need clean canning jars, lids and rings, and a canning pot.
I always use a jar lifter and a wide-mouth funnel when canning. A chopstick is handy for removing air bubbles.
If you are not canning, you’ll just need your cooking pot, a spatula or spoon, and a jar or other airtight container for storage.
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Buy Now โ How to make this recipe
Peel and slice your onions into quarter-moons, or dice. Either cut will work here.
Set a dutch oven or large sautรฉ pan over medium heat. Add the butter to melt.
Once the butter is melted, stir in the onions. Cook the onions for 20-30 minutes, stirring occasionally, until they are very soft. The onions might not change much in color here.
Stir in the brown sugar, vinegar, salt, pepper, and pepper flakes. Increase the heat to medium-high to bring the mixture to a boil, then reduce back down to medium and simmer for 10-15 minutes, until the liquid has reduced and is somewhat syrupy.
Do not try to cook the liquid all the way off. The onion jam will thicken more as it cools, and if you cook the jam too long it will be too thick and hard in the jar.
Transfer the jam into jars, loosely place lids, and let cool to room temperature. You can use the onion jam immediately, or store in the refrigerator for about 2 weeks.
Water bath canning
To process this jam in a water bath canner, set your canner full of water to boil about midway through the recipe to ensure the water is fully hot.
Fill your jars, leaving 1/4-inch headspace. Use a chopstick or kitchen dowel to carefully remove air bubbles. Place the lids and screw the rings on fingertip tight. Carefully transfer the jars to the boiling water bath canner and place on the canner lid.
Process pint jars for 15 minutes, or half-pint jars for 10 minutes. Turn off heat and let rest in canning pot 5 minutes, then transfer to a towel-lined surface and let cool for 24 hours.
After resting, check for seals, label, and store for up to 18 months.
Serving suggestions
Use this onion jam anywhere you want a bit of sweet, rich flavor!
I like it on turkey burgers, grilled bratwurst, or a grilled cheese sandwich. You can also stir it into your favorite mashed potatoes or add it to macaroni and cheese.
Onion jam is great for cheese boards as well. Serve it with a sharp cheddar or simply pour it over cream cheese or fresh goat cheese for an easy appetizer.
No matter how you choose to serve it, onion jam is a great staple to keep on hand.
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It means so much when you enjoy my recipes, so let me know how it goes and leave a comment if you have any questions.
Onion Jam
Ingredients
- 2 pounds onions
- 2 tablespoons unsalted butter, or olive oil
- 3/4 cup brown sugar
- 3/4 cup cider vinegar, or balsamic vinegar
- 1 teaspoon fine sea salt
- ยผ teaspoon ground black pepper
- Pinch crushed red pepper flakes
Instructions
- Peel onions and cut into quarter moons or dice.
- Melt butter in a dutch oven or large sautรฉ pan over medium low heat. Add onions and cook 20-30 minutes, until very soft and lightly golden.
- Add brown sugar, vinegar, salt, pepper, and pepper flakes and stir well. Increase heat to medium-high to bring to a boil, then reduce back to medium to simmer for 10-15 minutes, until liquid is reduced and syrupy.
- Transfer to jars, let cool to room temperature, and store in the refrigerator.
For canning
- Set a water bath canner to boil about halfway through cooking the onion jam, to ensure water is hot enough.
- Fill jars, leaving 1/4-inch headspace. Place lids and screw on rings fingertip tight, then carefully lower jars into the boiling water bath.
- Process pint jars for 15 minutes, or half-pint jars for 10 minutes. Turn off heat and let jars rest in the canner for 5 minutes, then carefully remove and set on a towel-lined surface.
- After 24 hours, check for seals, label, and store in a cool, dry place for up to 18 months.
Notes
- If you like, add a sprig of rosemary or thyme during the cooking process. Be sure to remove before transferring the jam to jars.
Nutrition
Nutrition information is provided as a courtesy and is an estimate based on online calculators. Any nutritional information found on Stetted should be used as a general guideline only.
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About Megan
I learned how to cook by exploring seasonal ingredients, and you can too! Meal time shouldn’t be stressful or complicated, and with fresh ingredients and easy methods, Iโm here to help you enjoy the time spent in the kitchen.ย Read moreโฆ
