Red Onion Jam. An intensely flavourful, sweet and tangy accompaniment to grilled chicken or pork, with steak or on burgers.
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.
If keeping for longer than a week, use the canning method recommended by the jar manufacturer as in this step-by-step guide.
Like this Red Onion Jam recipe?
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For an even more intensely flavoured accompaniment to all those summer barbecue burgers be sure to try this amazing recipe for Beer and Bacon Jam. It is so incredibly delicious on these white cheddar burgers as pictured below!
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- 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
Add the butter, red onion and minced garlic to a medium sized pot.
Cook over medium low heat for about 20 minutes until the onions have reduced considerably and caramelized.
Add the pepper, salt, honey, apple cider vinegar, apple juice and thyme.
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.
Serve warm or reheat a little at a tie in the microwave for a few seconds as needed.
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.
If keeping for longer than a week, use the canning method recommended by the jar manufacturer as in this <a href="http://www.bernardin.ca/pages/step_by_step___your_guide_to_home_canning/32.php" target="_blank" rel="nofollow"><b>step-by-step guide</b></a>.
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