Maple Onion Jam (with Canning Video)

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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!

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!

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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
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!

Watch me make the Maple Onion Jam in the video below

sweet onions in an enamel bowl

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.

You May Also Like: Red Wine Jelly

Sweet onions like Vidalia are best, but in a pinch, you could really use yellow or red as well.

diced onion on a cutting board

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.

diced onions and butter in a Dutch oven

Once the onions are ready, add brown sugar, maple syrup, balsamic vinegar, apple cider vinegar, salt and cinnamon.

measuring jam ingredients

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.

wiping jar with cloth

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 Altitude

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.

labeling jar with marker

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!

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!

Did You Make This Recipe? I would love for you to rate it in the recipe card, and I’d love to hear your thoughts!

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!

Maple Onion Jam

Constance Smith – A Good Life Farm
This amazing jam is made from slowly caramelized onion with a hint of maple and cinnamon. Your burgers will never be the same!
This is a hot water bath ( or steam canner) canning recipe.
5 from 2 votes
Prep Time 15 mins
Cook Time 4 hrs 20 mins
Processing Time 10 mins
Course Food Preservation & Canning, Sauces, Dressings and Toppings
Cuisine American
Servings 32
Calories 39 kcal

Ingredients
  

  • 8 c diced sweet onions, about 8 lb
  • 2 Tb butter
  • 1/2 c brown sugar
  • 1/3 c apple cider vinegar
  • 1/3 c balsamic vinegar
  • 2 Tb real maple syrup
  • 1 tsp cinnamon
  • 1 teaspoon salt

Instructions
 

  • To begin, combine the 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 the remaining ingredients.
  • 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. (See note in the article above.)
  • 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!

Nutrition

Calories: 39kcalCarbohydrates: 8gProtein: 1gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 2mgSodium: 11mgPotassium: 60mgFiber: 1gSugar: 7gVitamin A: 22IUVitamin C: 2mgCalcium: 14mgIron: 1mg

Nutritional information is auto-generated and the accuracy is not guaranteed.

Did You Try This?I’d Love For You to Share it on Instagram and tag me! @A_Good_Life_Farm

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