Homemade Onion Jam

Homemade Jam

This week onions where on offer at my local fruit and veg shop so I took them up on the offer and bought a reusable bag full so I could make my favorite onion jam. Onion jam is a bit like a easy chutney crossed with criminalized onions, which tastes great squeezed between a homemade burger and the bread bun, in a homemade quiche or just in a sandwich with cold meet. If that’s not enough to tempt you this supper easy to make jam lasts a good 3 months in your fridge (not that ours ever last that long) so its always on hand for when you need to add a bit of sweet onion to your life.

Onion Jam 


  • 1/4 cup olive oil
  • 1 kg (2 pounds) brown onions, sliced thinly
  • 1 sprig fresh rosemary (optional)
  • 2/3 cup balsamic vinegar
  • 1/2 cup firmly packed light brown sugar.


  1. Heat oil in large saucepan, cook onions and rosemary, stirring occasionally for around 25 minutes or until onions are soft and browned lightly.
  2. Add vinegar, keep stirring your onions and vinegar mixture for 5 minutes or until liquid is absorbed.
  3. Add sugar and cook for a further 10 minutes or until your onions have caramelized and the jam is thick. (Remember to keep stirring your jam lightly through out.)
  4. Spoon hot jam into hot sterilized jars, seal immediately and label your jar when cool.
  5. Store your onion jam in the fridge.

What is your favorite recipe to use up onions?


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