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:











Canning French Onion Soup

I absolutely LOVE this recipe! I use it in my “loose meat” sandwiches. Some of you might have had a loose hamburger at coney island? The secret ingredient is onion soup. Add it to your cooked burger and allow it to reduce on low simmer….. the meat soaks up all the soup broth leaving you with this amazing flavor and of course, onions in your meat mixture.  Serve it on hamburger or hot dog buns.

OK, let’s make this!

10 onions. I used sweet onions because I like them on the sweet side but choose any onion you like. They will “can” a bit sweeter after processing so keep that in mind. I used Vidalia.

Sauteed them in 2 tbl of butter until they are transparent and caramelized.  I also add a tsp of canning salt and pepper to mine.

onion soup 1

In a BIG dutch oven/sauce pan add:

12 cups beef broth (your own homemade broth or store bought will do….. I used beef bouillon paste for mine)
3/4 tsp. garlic powder
2 tsp. steak sauce (any kind, I used A1)
2 tsp. salt (I used canning salt)

Bring the mixture to a boil, stirring occasionally.

Spoon the cooked onions into each one of your HOT Mason Jars…… then ladle the hot soup broth into each jar leaving 1″ headspace.

onion soup 3

Wipe your rims using vinegar and add your lids and rings.

Process the jars of soup in your pressure canner at 10 pounds pressure for 75 minutes. But check your elevation where you live and adjust if you need to.

onion soup 2

Once processed, allow them to cool completely. Enjoy!

onion soup 4