Red Onion Jam – Easy Canning (with video)

Learn how to make this delicious Red Onion Jam with caramelized onions and lightly sweetened with maple sugar.

This sweet & savory jam is great on burgers, with a grilled steak, or try it with cream cheese and crackers. There’s so many different ways you could use this.

Because this jam is lightly sweetened with maple sugar, is considered low carb or paleo-friendly.

What is maple sugar? Simply enough, maple sugar is just dehydrated maple syrup.

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To Make Red Onion Jam You Will Need:

• red onions
• light olive oil (or other neutral oil)
• maple sugar
• bottled lemon juice
• apple cider vinegar
• kosher salt
• kitchen scale
• hot water bath or steam canner
• canning tools (jar lifter, bubble wand, etc.)
• non-reactive pot
• ladle
• white vinegar
• small dish
• damp cloth
• half pint mason jars with lids

Watch me make this recipe in the video below:

To begin, combine sliced red onions and oil in a large, non-reactive pot. Cook these together on medium low heat, stirring often.

Cook until the onions are reduced and beginning to caramelize. You do not want brown crispy bits, so make sure you don’t cook them too long.

When the onions have reduced by half, turn the heat up to a medium-high temperature and add maple sugar and cook for 3-4 minutes, stir frequently. You will cook these until the maple sugar is dissolved and begins to have a caramelized fragrance, similar to a crème brulee scent.

Add in apple cider vinegar and lemon juice. Stir to combine.

Reduce the heat and add in the salt. Cook until the vinegar has cooked down and thickened into a syrupy consistency.

Remove the pot from the heat and begin the canning process.

Ladle the jam into prepared half pint canning jars, leaving a 1/2 inch headspace.

Remove any air bubbles with a bubble wand, and adjust the volume to maintain the head space if needed.

Wipe the rims of the jars with a damp cloth that is dipped in white vinegar to remove any residue.

Close the jars with a lid and ring. Repeat with all of the jam.

Process the jam in your canner for 10 minutes.

Allow the jars to rest on a lined surface in a draft-free location for 12-24 hours.

Remove the rings, and test the seals. Label the jars and store them in your pantry.

If you have a jar that did not seal, place it in your fridge to use.

Enjoy!

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!