onion jam recipe
The Best onion jam recipe
My kids—well, they’re grown now, but back when they were younger, they’d always ask for onion jam on their sandwiches or crackers. It’s sweet, savory, and just a little tangy, which makes it a great balance for their tastes. And honestly, it’s not just kid food—it’s something I still reach for when I’m cooking up a big meal or just want something simple to eat. The health benefits are nice too. It’s packed with fiber from the onions, and it’s low in sugar if you don’t add too much honey or maple syrup. Plus, it’s a great way to use up onions that might otherwise go to waste. It’s that kind of recipe that feels like a win all around.
Classic Onion Jam
A rich, sweet, and savory jam made from slow-cooked onions, perfect for spreading on toast, sandwiches, or pairing with cheese. This recipe is a must-try for any occasion.
🥘Ingredients
- 4 large yellow onions, thinly sliced
- 2 tbsp butter
- 2 tbsp sugar
- 1 tbsp lemon juice
- 2 tbsp all-purpose flour
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp dried thyme
- 1 tsp dried rosemary
👨🍳Directions
-
1
In a large pot, melt the butter over medium heat. Add sliced onions and cook, stirring often, until softened and golden brown (~30 mins). -
2
Reduce heat to low, add sugar, lemon juice, salt, pepper, thyme, and rosemary. Stir well and let it simmer for 1 hour, stirring occasionally. -
3
Once the mixture thickens, remove from heat and strain through a fine-mesh sieve to remove any remaining onion skins or solids. -
4
Return the strained jam to the pot and simmer for another 15–20 minutes until it reaches your desired consistency. Let it cool before serving.
🔧Equipment
- Large pot
- Wooden spoon
- Mixing bowl
- Fine-mesh strainer
📊Nutrition Facts (per serving)
📝Notes
Tips
- For extra depth, add 1 tbsp balsamic vinegar or a pinch of smoked paprika.
- Store in an airtight container in the fridge for up to 2 weeks or freeze for longer storage.
Variations
- Add 1 tbsp honey or maple syrup for a sweeter jam.
- Include 1/2 cup chopped fresh parsley for a bright, herbal note.
Watch Video Of How Classic Onion Jam Works
❓ Frequently Asked Questions About Onion Jam
What is the best way to prepare the onions for making onion jam?
To prepare onions for onion jam, start by peeling them and cutting them into thin, even slices (about 1/8-inch thick). For a smoother texture, you can also use a food processor to dice them finely. Cooking the onions in a pan with a bit of butter or oil until they soften and caramelize slightly will enhance the jam’s flavor.
How long should I cook the onion jam, and what temperature should I be careful about?
Cook the onion jam on low to medium heat for about 2 to 3 hours, stirring occasionally, until it thickens significantly. The jam should reach a pourable consistency—similar to a thick syrup. Avoid boiling it too vigorously, as this can cause it to burn or split. A candy thermometer can help monitor the temperature (aim for around 180–190°F for a smooth jam).
Can I use different types of onions in the sugar syrup?
Yes! While yellow or white onions are classic choices, you can also use red onions (for a slightly sweeter, milder flavor), sweet onions (for a sweeter taste), or even leeks (for a delicate, slightly nutty note). Just adjust cooking times slightly if using sweeter varieties, as they may require less caramelization.
What should I do if my onion jam turns too thick or too thin?
If the jam is too thick, you can thin it slightly by adding a small amount of warm water or apple cider (about 1–2 tbsp at a time) while stirring gently. If it’s too thin, cook it longer on low heat or add a bit more sugar (½–1 tbsp at a time) to deepen the flavor without overcooking.
How can I store onion jam, and how long will it last?
Once cooled, store onion jam in an airtight glass jar in the fridge for up to 3 months. For longer storage, you can also freeze it in portions for 6–12 months. Always label the jar with the date. If stored properly, it will keep its rich, caramelized flavor without spoiling.
