My Onion Jam

Edited to add: This is a scheduled post, written a few days ago and scheduled to post now. 😀

In a previous post, I promised to share my onion jam recipe, so here it is! It's an amalgamation of a couple of different recipes I found on the internet. I've suggested substitutions or variations for some of the items.

• 2 lbs onions
• You can also use leeks or shallots, or any combination of them. 
• Using Vidalia onions will make the jam a lot sweeter, so maybe cut back on the honey if you do.
• 0.5 tsp butter 
• this is optional, but useful if you're not using a nonstick pan
• 1.5 c cider vinegar 
• You could also use really sour kombucha instead of vinegar
• 2 tsp fresh minced garlic
• 1 tsp salt
• 0.5 tsp black pepper 
• 1 c honey
• 0.5 c brown sugar
• If I'm out of brown sugar, I just use regular granulated white sugar with no problem.

Peel and slice the onions to your preferred size. Put onions in a large pot over medium heat (with butter, if using) until they start to "sweat" & brown, stirring as necessary to keep from sticking to pan. Add vinegar, garlic, salt, & pepper to pot. Bring to a boil, then simmer, stirring as necessary to keep from sticking, until onions are completely caramelized. Add honey & sugar and take it back up to a full boil. Let it boil for a full minute, stirring constantly. Remove from heat.

I can it at this point, but you don't have to. It will keep for 2-3 months in the fridge as-is.

If you want to can it to store unrefrigerated, follow standard canning procedures: ladle it into sterilized hot jars, leaving a quarter inch headspace. Wipe rims, attach lids & bands, then place in water bath canner or steam canner. (I use a steam canner because it uses so much less water!) Process jars for 10 minutes (after canner is at full boil), adjusting for altitude. Turn off heat, let jars cool in canner for approx 10 minutes, then remove to a towel-lined surface away from drafts to cool for 24 hours. Check your seals and store well-sealed jars in a cool dark place. If any jars did not seal, store in fridge and use within 2-3 months.

Uses:

• My favorite use: it's incredibly delicious on pork chops or chicken! Would probably be great on ham, too. Seafood? Haven't tried it, but maybe shrimp? Try it and let me know!
• Awesome as a condiment on a chicken salad sandwich.
• Serve with creamy herbed cheese on fancy crackers.  
• Mix into sour cream or Greek yogurt for a tasty chip dip
• Use instead of tomato sauce on Gorgonzola & pear pizza. 
• Eat it straight from the jar - just kidding though I have been sorely tempted to do so!

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