This amazing Maple Onion Jam is made from slowly caramelized onion with a hint of maple and cinnamon. Your burgers will never be the same!
To make Maple Onion Jam you will need:
- Hot Water Bath Canner or
- Steam Canner
- Canning Tools
- canning jars with lids (4 ounce)
- sweet onions
- butter
- brown sugar
- cinnamon
- real maple syrup
- apple cider vinegar
- balsamic vinegar
- damp cloth
- white vinegar
Watch Me Make this Recipe in the Video Below
How to Make Maple Onion Jam
Your going to need lots of onions. This will take around 8 pounds of onions. Diced you will need 8 cups.
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Sweet onions like Vidalia are best, but in a pinch, you could really use yellow or red as well.
To begin, combine diced onions and butter in a heavy Dutch oven.
Cook over low heat for 1-3 hours, low and slow, until the onions are very soft and golden. Stir frequently to prevent scorching. The onions will reduce in volume considerably.
Once the onions are ready, add brown sugar, maple syrup, balsamic vinegar, apple cider vinegar, salt, and cinnamon.
Increase the heat to a very gentle simmer and cook until it has reduced to a nice, thick jam consistency.
Canning the Maple Onion Jam
Ladle the hot jam into hot 4 ounce canning jars. Allow for 1/4 inch of head space.
Remove air pockets with a bubble wand and wipe the rims of the jar with a damp cloth that is dipped in white vinegar.
Place a lid and ring on the jar and place it in the canner. Repeat with all the jam.
Process the jars for 10 minutes in a hot water bath or Steam Canner. Adjusting for elevation if needed.
When canning in a hot water bath canner (or steam canner) always make note of the processing time. If the recipe only has one time shown, that is generally for 1-1,000 feet of elevation. Visit this article to learn how to make adjustments to the recipe for YOUR elevation: How to Adjust Canning Recipes for Elevation
When the jars have processed, transfer them to a lined surface in a draft free location. Cool for 12-24 hours.
Remove the rings, test the seals, and label the jars.
Store in your pantry for up to a year. If any jars didn’t seal, put them in the fridge to use right away.
Enjoy!
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