Description
Delicious red onion jam recipe made with simple ingredients. Perfect for sandwiches, burgers, and more.
Ingredients
Scale
- 4 cups (about 600g) red onions, diced, firm and smooth with no soft spots
- 1/4 cup (60ml) vegetable oil
- 1/2 cup (100g) white sugar
- 1/2 teaspoon (3g) salt
- 1/2 teaspoon (about 1g) garlic powder
- Pinch black pepper
- 1/2 cup (120ml) red wine vinegar
Instructions
- Step 1: Heat vegetable oil in a large pot over medium heat. Add diced red onions and sauté, stirring often, until onions are softened and translucent, about 10 minutes. If onions brown too quickly, reduce heat to low to avoid burning.
- Step 2: Add sugar, salt, garlic powder, and black pepper to the pot. Stir well to fully coat the onions. The mixture may seem dry at first, but the onions will release liquid as they caramelize. Continue stirring, allowing sugar to dissolve, about 15 minutes. If the mixture seems too dry, add 1-2 tablespoons of water to help dissolve the sugar.
- Step 3: Pour in the red wine vinegar and stir to combine. Let the mixture simmer on a low boil and stir every few minutes. Cook for about 30 minutes until the jam thickens.
- Step 4: The jam is ready when it coats the back of a spoon. If not thickened after 30 minutes, continue cooking another 5-10 minutes, stirring occasionally. Stir every 3-5 minutes during simmering to ensure even caramelization and consistent thickness.
- Step 5: Remove pot from heat and allow jam to cool before transferring into a mason jar. Label the jar with the preparation date. Store in the refrigerator for 2-4 weeks.
Notes
- Room Temperature: Store in an airtight container for up to 2 days, avoiding direct sunlight if unopened.
- Refrigeration: Keep in an airtight container in the refrigerator for up to 4 weeks. Label the jar with the date to monitor freshness.
- Freezing: Freeze jam in a freezer-safe container or bag for up to 3 months. Thaw in the refrigerator overnight before use.
- Reduce heat after 10 minutes of sautéing if onions brown too quickly to prevent burning.
- Add 1-2 tablespoons water if mixture appears too dry after adding sugar to aid sugar dissolution.
- Stir every 3-5 minutes during vinegar simmering to prevent uneven caramelization.
- Continue simmering beyond 30 minutes if jam consistency is not achieved, checking for jam to coat the back of a spoon.
- Reheat gently on the stove over low heat, stirring occasionally until warmed through. Avoid boiling to maintain jam texture.
- Serve alongside grilled cheeses or spread on crostini with goat cheese.
- Add as a topping on burger patties or roasted meats.
- Use to make savory onion dip or spread on flatbreads and pizza.
- Include on charcuterie boards or mixed into pasta salads.
- Garnish with fresh herbs such as thyme or rosemary.
- Drizzle with balsamic glaze or honey for additional sweetness.
Nutrition
- Calories: Not provided
- Sugar: Not provided
- Sodium: Not provided
- Fat: Not provided
- Saturated Fat: Not provided
- Unsaturated Fat: Not provided
- Trans Fat: Not provided
- Carbohydrates: Not provided
- Fiber: Not provided
- Protein: Not provided
- Cholesterol: Not provided