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Red Onion Jam

Red Onion Jam. An intensely flavourful, sweet and tangy accompaniment to grilled chicken or pork, with steak or on burgers.

Red Onion Jam

Red Onion Jam

This red onion jam is one that I like to make when having a bunch of friends or family over for burgers. It does take a little bit of time and effort to make but if you bottle it properly in mason jars, you could make a big batch and have some on hand all summer.

Red onions have been my onion of choice for years. I actually do not like or use overwhelmingly strong onions like yellow onions but you could easily substitute any onion you prefer in the recipe. Vidalia onions or sweet white onions are also excellent in this recipe.

Warm the jam in the microwave before serving it as a condiment for your burgers or dollop it on top of grilled chicken, steak, lamb or pork chops; practically anything that comes off the summer grill.

Bacon Burger with Red Onion Jam and Roasted Garlic Herb Mayo

Cheeseburger with Red Onion Jam and Roasted Garlic Herb Mayo

If keeping for longer than a week, use the canning method recommended by the jar manufacturer as in this step-by-step guide.

For more summer side dishes check outWe have plenty more summer side dish inspiration to explore. Everything from baked beans & corn bread to deliciously different potato and pasta salads. Be sure to check out our collection of 35 Best BBQ Side Dishes

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Red Onion Jam

Red Onion Jam

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Red Onion Jam
Yield: Makes about 2 cups. About 16 servings of 2 Tbsp.

Red Onion Jam

Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes

Red Onion Jam. An intensely flavorful, sweet and tangy accompaniment to grilled chicken or pork, with steak or on burgers.

Ingredients

  • 3 tbsp butter
  • 6 large finely diced red onions
  • 6 cloves minced garlic
  • 1/2 tsp freshly ground black pepper
  • 1/2 tsp salt
  • 1/4 cup honey
  • 1/4 cup apple cider vinegar
  • 3/4 cup apple juice
  • 1/2 tsp dry thyme

Instructions

  1. Add the butter, red onion and minced garlic to a medium sized pot.
  2. Cook over medium low heat for about 20 minutes until the onions have reduced considerably and caramelized.
  3. Add the pepper, salt, honey, apple cider vinegar, apple juice and thyme.
  4. Simmer very slowly and reduce this mixture for another 20 minutes or more, until it reaches a jam-like consistency. Pay close attention to the jam, stirring often until practically all of the liquid boils off.
  5. Serve warm or reheat a little at a tie in the microwave for a few seconds as needed.
  6. This jam will last for several days in sealed container/s in the fridge or for much longer if you choose to make a large batch and follow proper canning/bottling procedures.
  7. If keeping for longer than a week, use the canning method recommended by the jar manufacturer as in this step-by-step guide.

Notes

The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.

Nutrition Information

Yield

16

Serving Size

1 grams

Amount Per Serving Calories 64Total Fat 2gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 1gCholesterol 6mgSodium 92mgCarbohydrates 11gFiber 1gSugar 8gProtein 1g

The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.

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Marj

Tuesday 9th of April 2019

Hi, definitely going make this. I suggest freezing for longer storage. Onions are low acid so unless you have checked the ph level of the finished jam to confirm it is 4.2 or lower and therefore safe to water bath can I would not preserve it that way. I have frozen your Bacon Onion Jam with great success and i’m Sure this jam would also freeze well. Thank you.

Edie

Sunday 9th of July 2017

I cannot wait to make this. I do wish you had some recipes for the Instant Pot. Especially this one which could probably be made in ten minutes. Have all your cookbooks and am forever downloading your recipes. Keep up the good work

carole sheen

Sunday 31st of January 2016

Wonderful recipe very tasty and so easy to make Thank Barry

Liz

Wednesday 5th of August 2015

Thank you Barry. This jam sounds so good. I might try with Vidalia onions.

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