How long does caramelized onion jam last in the fridge if not canned?

When stored in an airtight container, caramelized onion jam will keep in the refrigerator for up to 3 weeks. Make sure to use a clean spoon each time to prevent contamination. If you notice any off smells or mold, discard it immediately.

Can I add bacon or garlic to caramelized onion jam safely?

Adding bacon or garlic is fine if you plan to keep the jam refrigerated and consume it within about a week. However, meat or fresh garlic should not be included if you intend to can the jam for long-term storage, as these can affect safety and preservation.

What types of onions work best for making caramelized onion jam?

Sweet onions are ideal due to their natural sugars, but yellow and red onions can also be used with good results. Shallots are an option but are best reserved for refrigerated jam, as their lower acidity may not be safe for canning.

Is it necessary to sterilize jars before water bath canning caramelized onion jam?

Sterilizing jars is not required if they will be processed in a boiling water bath for at least 10 minutes. The heat during processing sterilizes the jars, making separate sterilization unnecessary.

Can I substitute different sweeteners like brown sugar or maple syrup in this recipe?

Yes, you can replace granulated sugar with an equal amount of brown sugar. Maple syrup can also be used but at about 3/4 cup for every 1 cup of sugar. Note that using maple syrup may slightly extend cooking time but does not affect the safe canning process.

Caramelized Onion Jam Recipe With Balsamic Vinegar

Ingredients

Scale

4 pounds sweet yellow onions, sliced (approx. 4 cups)
4 tablespoons extra virgin olive oil (or sunflower oil)
1 ½ cups granulated sugar (organic cane sugar preferred)
1 ½ cups balsamic vinegar
2 tablespoons finely minced dry summer savory or mix of dry thyme and rosemary
2 teaspoons sea salt
1 teaspoon ground black pepper

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Instructions

1. Heat the olive oil in a large skillet over medium heat.
2. Add the sliced onions and cook for 10-15 minutes until golden and caramelized.
3. Stir in the granulated sugar and balsamic vinegar.
4. Continue cooking the mixture, stirring occasionally, for about 45 minutes or until thick and syrupy.
5. Add the dry herbs, sea salt, and ground black pepper. Mix well.
6. Allow the jam to cool slightly before transferring to jars.
7. Store in the refrigerator for several weeks or follow canning procedures for longer storage.

Last Step:

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Notes

🧄 For better caramelization, cook onions in smaller batches to prevent steaming.
🍳 Use a cast iron skillet for even heat distribution and perfect results.
🧂 Adjust the sugar and vinegar to taste if the jam appears too sweet or liquidy.

Author: Brandi Oshea
Prep Time: 15 minutes
Refrigeration: Several weeks
Cook Time: 1 hour
Category: Condiment
Method: Canning
Cuisine: American
Diet: Vegetarian

Nutrition

Serving Size: 2 tablespoons
Calories: 884
Sugar: 149 g
Sodium: 852 mg
Fat: 20 g
Saturated Fat: 3 g
Unsaturated Fat: 14 g
Trans Fat: 0 g
Carbohydrates: 174 g
Fiber: 10 g
Protein: 6 g
Cholesterol: 0 mg