Caramelized Onion Jam Canning Recipes
CARAMELIZED ONION JAM
This savory jam is very good served with meats-we especially like it with venison. People who enjoy garlic and onions think it's terrific. -Vanessa Lambert, Sioux Falls, South Dakota
Provided by Taste of Home
Time 1h
Yield about 3-1/2 pints.
Number Of Ingredients 14
Steps:
- Remove papery outer skin from garlic (do not peel or separate cloves). Cut top off garlic bulbs; brush with oil. Wrap each bulb in heavy-duty foil. Bake at 425° 30-35 minutes or until softened. Cool 10-15 minutes. , In a Dutch oven, saute onions in butter 30-40 minutes or until lightly browned. Squeeze softened garlic into pan. Stir in cider vinegar, lemon juice, balsamic vinegar, mustard, salt, pepper, ginger and cloves. Bring to a full rolling boil over high heat, stirring constantly. Gradually stir in sugar. Return to a boil for 3 minutes. Stir in pectin. Continue to boil 1 minute, stirring constantly. , Remove from heat; let stand for 3 minutes. Skim off foam. Ladle hot mixture into three hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight. , Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.,
Nutrition Facts : Calories 103 calories, Fat 1g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 52mg sodium, Carbohydrate 24g carbohydrate (22g sugars, Fiber 0 fiber), Protein 0 protein.
ONION JAM
A family favorite. Expect a few wrinkled noses maybe at the title, but result is worth the effort. Maybe not for beginning cooks since there's a couple potentially tricky steps. Serve a cup of jam over a bar of cream cheese with crackers, or as a spread for meat sandwiches. Keep in refrigerator in covered container for up to two weeks.
Provided by WENDYMARIE37
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 1h20m
Yield 32
Number Of Ingredients 6
Steps:
- Heat vegetable oil in a heavy skillet over medium heat.
- Stir sugar into vegetable oil with a wooden spoon, stirring constantly until mixture is a light caramel-color, about 10 minutes. Mixture will be very hot.
- Stir onion, salt, and black pepper into sugar mixture. Onions will immediately start to caramelize. Stir frequently over medium heat until sugar has dissolved and onions are browned, about 15 minutes.
- Pour red wine vinegar into onion mixture and simmer until mixture has a jam consistency, about 30 minutes. Let cool to serve.
Nutrition Facts : Calories 36.7 calories, Carbohydrate 5.4 g, Fat 1.7 g, Fiber 0.4 g, Protein 0.2 g, SaturatedFat 0.3 g, Sodium 19 mg, Sugar 4 g
CARAMELIZED ONION JAM
A cerain "someone" (who is a jelly & jam expert!) has been after me to post this recipe for quite some time. After finding it in Saveur Magazine, we spent a morning making up a double batch. It was fun and the jam turned out to be "interesting". If you try it, let us know what you think.
Provided by KeyWee
Categories Onions
Time 1h20m
Yield 4 pints
Number Of Ingredients 14
Steps:
- Remove papery outer skin from garlic bulbs, but do not peel or separate cloves.
- Cut the tops off of the bulbs and brush with vegetable oil.
- Wrap each bulb in foil and bake at 425 degrees for 35 minutes. Cool 15 minutes.
- In a Dutch oven, saute onions in butter for 30 to 40 minutes, until lightly browned.
- Squeeze softened garlic into pot and stir in both vinegars, lemon juice, mustard, salt, pepper, ginger and cloves.
- Bring to a rolling boil and gradually add sugar, stirring constantly, boiling for three minutes.
- Add pectin and boil for one minute more, stirring constantly.
- Remove pot from heat and let stand for three minutes. Skim off foam.
- Pour hot mixture into hot jars, leaving 1/2" of headspace.
- Adjust caps and process for 10 minutes in a boiling water bath.
Nutrition Facts : Calories 1480.9, Fat 13.5, SaturatedFat 7.6, Cholesterol 30.5, Sodium 710.6, Carbohydrate 344.9, Fiber 5.5, Sugar 311.9, Protein 6.6
CARAMELIZED ONION JAM
Keep this rich condiment in the refrigerator for nights when you need to elevate simply roasted chicken, steak, or fish.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Makes 1 1/2 cups
Number Of Ingredients 6
Steps:
- In a medium pot, heat oil overmedium heat and cook onions,covered, stirring occasionally untiltranslucent, about 15 minutes.Add water, vinegar, and sugarand cook uncovered, stirring, untilonions are caramelized, about30 minutes more. Season withsalt. Let cool completely.
ONION JAM
This recipe was in The Ontario Seasonal Cookbook, 2007, which I recieved in a cookbook swap! This savory jam is delicious served with meats, & is also a great appetizer spread!
Provided by Sydney Mike
Categories Spreads
Time 1h5m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Heat oil in heavy frying pan, then add onions & saute untils slightly brown.
- Season with salt, then reduce heat & continue to cook, stirring constantly, until caramelized & tender.
- Add rest of ingredients EXCEPT the tomato, & cook on low heat for 30 minutes, stirring occasionally.
- Add tomato & cook 15 more minutes.
- Remove from heat & let cool.
- Store in a jar in the refrigerator for up to 2 weeks.
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