Balsamic Onion Jam | Onion Preservation | How to Can Balsamic Vinegar & Onion Jam | Canning Recipe!

Name: Balsamic Onion Jam
Prep time: 10 min
Cook time: 1 h 20 min
Total time: 1 h 45 min
Ingredients: 4 Quarts of Onion (Thinly Sliced) 4 Lbs or @ 6 Large Vidalia Onions; 3 tsp Salt (Canning Salt); 1 Cup Balsamic Vinegar; 1 Cup Maple Syrup; 1 tsp Black Pepper (Ground) or 2 tsp White Pepper); 1 Bay Leaf (Optional); 4 Cups Apple Juice; 6 Tbl Pectin (Low or No Sugar); 1 Cup Sugar

Balsamic Onion Jam | Onion Preservation | How to Can Balsamic Vinegar & Onion Jam | Canning Recipe!

Jump to Recipe

Today we will be going over How to Make a Balsamic Onion Jam! By taking sweet Vidalia Onions and slicing them thin. Then, with the addition of this combination of Balsamic Vinegar & seasonings, you end up with a Robust Onion Jam that is great to use for recipes or to have as a condiment! This Balsamic Onion Jam is then water bath canned so that it can be added to your pantry shelf!

This Homemade Robust Balsamic Onion Jam Recipe is gone over, step by step, In This Video On YouTube. Check it Out By Following The Link Below!

Balsamic Onion Jam | Onion Preservation | How to Can Balsamic Vinegar & Onion Jam | Canning Recipe! – YouTube

Balsamic Onion Jam

Sweet Caramelized Onion, Tangy Balsamic Vinegar & Black Pepper make this Balsamic Onion Jam a great choice to adding some flavor to your next meal. This is great on Hamburgers, Pork Chops, Grilled/Roasted Vegetables or in a Chicken Wrap. Many options from this tasty pantry addition!

Prep Time 10 minutes

Cook Time 1 hour 20 minutes

Water Bath Canning Processing Time 15 minutes

Total Time 1 hour 45 minutes

Ingredients

4 Quarts of Onion (Thinly Sliced) [4 Lbs or @ 6 Large Vidalia Onions]
3 tsp Salt (Canning Salt)
1 Cup Balsamic Vinegar
1 Cup Maple Syrup
1 tsp Black Pepper (Ground) [or 2 tsp White Pepper)
1 Bay Leaf (Optional)
4 Cups Apple Juice
6 Tbl Pectin (Low or No Sugar)
1 Cup Sugar

Instructions

Slice & prepare Onions in a Mandoline, Food Processor or cut by hand, making 4 quarts of Sliced Vidalia Onions. Place into Dutch Oven or cooking pot on stove.
Stir in the Salt & cook Onions until translucent and slightly caramelized, @ 40 min.
Now add the Balsamic Vinegar, Maple Syrup, Black Pepper (or White Pepper) and Bay Leaf (optional). Stirring all ingredients until well combined.
Next add the Apple Juice and Pectin. Stirring all ingredients until well combined.
On Medium High heat, bring onion mixture to a boil that cannot be stirred down, takes @ 20 minutes.
Then stir in the Sugar, cook to dissolve and bring to a boil (takes @ 20 min) then boil x 1 min.
Remove Bay Leaf (if used).
Add the Balsamic Onion Jam to canning jars (1/2 pint jars work well), leaving a 1/4" headspace.
Wipe rims of jars and place lid/ring on each jar, finger tightening the ring.
Place jars into water bath canner for processing, making sure water covers the jars by an inch or two. The minimum processing time is 15 min; add time as necessary based on your altitude.
Once processing is complete, let the jars sit in the water bath canner for about 5 minutes, then transfer to a towel/dish drying mat for 12-24 hours for cooling and sealing. Listen for the pings as they seal!
After 12-24 hours, you can remove the rings, making sure the jars all sealed, label jars and place in a cool, dry place for storage. 50-70 degrees is optimal.
If any jars did not seal, place them in the refrigerator for enjoying now!

Notes

This Balsamic Onion Jam works well as a condiment, added to a Cheese Board or Charcuterie or for adding to a Gift Basket for someone!

You can play around with the seasoning of this Balsamic Onion Jam. Black Pepper has a stronger, more robust flavor, while White Pepper has a milder peppery flavor. The Bay Leaf addition is optional as well while cooking this jam.

This Balsamic Onion Jam works well as a condiment, added to a Cheese Board or Charcuterie or for adding to a Gift Basket for someone!

Here Are Some Helpful Items When Making Balsamic Onion Jam & In The Kitchen!

Boos Cutting Board (Light Wood Tone) – https://amzn.to/3OIIOgy
Boos Cutting Board (Dark Wood Tone) – https://amzn.to/3OKbpSt
Henckels Knives (3 Piece Classic Set) – https://amzn.to/3H02zOV
Mandoline Slicer, Julienne & Dicer for Vegetables (With Thickness Adjuster) – https://amzn.to/3GUd4TL
Black & Decker Food Processor (8 Cup, 450W) – https://amzn.to/3w2wmQA
Ninja Pro Plus Food Processor (9 Cup, 1000W) – https://amzn.to/3QEyi9N
Ninja Pro XL Food Processor (12 Cup 1200W) – https://amzn.to/3RbrYqw
Ninja Pro XL Food Processor Accessory Storage Box – https://amzn.to/3RyMQZz
Ninja Pro XL Food Processor 4.5 Cup Nesting Work Bowl Kit – https://amzn.to/3B2QbJf
2 Quart Glass Measuring Batter Bowl with Lid – https://amzn.to/3nZXScQ
Calphalon 8.5 Quart Dutch Oven (As Used in Video) – https://amzn.to/3c714Ri
Calphalon 5 Quart Dutch Oven (For Smaller Batches) – https://amzn.to/3uFV48I
Rachael Ray Lazy Tool Set (Red) – https://amzn.to/3AId8D5
Push Bottom Measuring Cup (Great for Sticky Ingredients!) – https://amzn.to/3gUeYJd
Measuring Cups & Spoons Set (15 Piece, With 2 Cup Measuring Cup) – https://amzn.to/3bNTImd
Water Bath Canner: (21.5 Quart) – Many sizes available https://amzn.to/3OfYNC3
Presto 12 Quart Digital Pressure Canner (Electric Canner Style): https://amzn.to/3M8A80h
Presto 23 Quart Pressure Canner (Cooktop, Dial/Gauge Style): https://amzn.to/3JS8KSK
Mirro 22 Quart Pressure Canner (Cooktop, Weight Style): https://amzn.to/3OSa4HC
Cadco Stainless Steel Hot Plate (Side Burner for Water Bath Canning) – https://amzn.to/3uFUyaM
Norpro Canning Essentials Set: https://amzn.to/3rrtpXq
Ball Home Preserving Starter Kit: https://amzn.to/3XqW4dK
Infrared Laser Thermometer – https://amzn.to/3avbCcB
Canning Scoop/Ladle – https://amzn.to/3ywgqq3
Norpro Drying Mat – https://amzn.to/3ateczN
(*Recipe Inspiration from) The All New Ball Book of Canning And Preserving Cookbook: https://amzn.to/3Osl67R
Ball Complete Book of Home Preserving: https://amzn.to/37UsY0M
Ball Blue Book Guide to Preserving: https://amzn.to/3EhzT0p
Ball Canning Back to Basics Cookbook: https://amzn.to/3EjIhfG

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