Sweet Onion Jam


Sweet Onion Jam
Yields 12
A rich and decadent condiment that brings your love of caramelized onions alive!
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Prep Time
15 min
Cook Time
2 hr
Total Time
2 hr 15 min
Prep Time
15 min
Cook Time
2 hr
Total Time
2 hr 15 min
478 calories
100 g
20 g
8 g
3 g
5 g
393 g
337 g
85 g
0 g
2 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 478
Calories from Fat 70
% Daily Value *
Total Fat 8g
Saturated Fat 5g
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 2g
Cholesterol 20mg
Sodium 337mg
Total Carbohydrates 100g
Dietary Fiber 5g
Sugars 85g
Protein 3g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. 20 cups of chopped onions (roughly 8-10 onions)
  2. 1/2 cup butter
  3. 1 1/2 tsp salt (canning salt if you plan on canning this)
  4. 2 1/4 cups Balsamic Vinegar (I use organic)
  5. 3 1/2 - 4 cups brown sugar (I use homemade)
  1. Chop onions.
  2. Saute' onions in melted butter and caramelize them cooking them appx. 1 hour and 15 min.
  3. Add vinegar and brown sugar.
  4. Return to boil and cook for an additional 15-20 min until thickened.
  1. Store this in your refrigerator, freezer, or you may choose to water bath or pressure can it.
Due to the high amount of vinegar and sugar, this recipe can be water bath canned
  1. 1/4" headspace
  2. Process: 10min. Turn off heat and allow to sit in canner an additional 5 min.
  3. Remove from canner.
  4. Makes appx 12 half pints OR 6 pint jars.
  5. Half pints and Pints have the same processing time.
  6. DISCLAIMER: The USDA has not conducted any studies to determine if home canning butter is safe. Please use your own judgement to determine if this process is right for your family.
  7. I canned this recipe, you do NOT have to..... if you do not can or if you do not feel comfortable canning this recipe because it does contain butter you can make it and simply place it in your fridge or freezer. According to the National Center for Food Preservation, "normal salted butter has about 16-17% water, some salt, protein, vitamins and minerals. Some butter-like spreads have varying amounts of water in them. We have no kind of database in the home canning/food processing arena to know what the microbiological concerns would be in a butter stored at room temperature in a sealed jar." http://nchfp.uga.edu/questions/FAQ_canning.html#33
You can also find information here
  1. http://foodinjars.com/2011/11/canning-101-is-it-safe-to-can-products-that-contain-some-oil/
  2. So, use your own discretion. 🙂
Adapted from Linda's Pantry
Adapted from Linda's Pantry
The Kneady Homesteader http://thekneadyhomesteader.com/
sweet onion jame onions

sweet onion jam 1


My Video on how I made this recipe:











6 thoughts on “Sweet Onion Jam

  1. I made this jam tonight. It is wonderful. I can’t wait to make meatloaf with this as a topper.
    Thank you and Linda for highlighting such a great recipe.

  2. I have been trying to find the time to make this since you posted your video on this, and finally made time for it today. Can’t wait to give it a try on burgers and/or meatloaf!! Hope you are feeling well today momma! 😉

  3. Just thought I would put out there, that if there is a hesitancy using butter in the canning of this, you can always use a couple tablespoons of olive oil and what I did was bring them to the caramel point, then lightly rinsed them to get some of the oil off (although there was not much and a bit of the richness washed out) then the canning without the fat becomes much less of an issue. I am ok with canning butter, but I know there are many that do not, so I decided to try this way. Successful trial. I have been doing these for close to two years, and normally do double batches each time as we use alot of this. Thanks for sharing it so others can try it 🙂

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