Red Onion Jam - Easy Canning Recipe - Cosmopolitan Cornbread

Red Onion Jam - Easy Canning Recipe

Prep Time15

Cook Time3

Servings:

Author: Constance Smith - Cosmopolitan Cornbread

To begin, combine the sliced 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 the 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 brulée scent.
Add in the 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!

See This Recipe:

https://cosmopolitancornbread.com/red-onion-jam/