Maple Balsamic Onion Jam (canning recipe)

This was the perfect thing to make when I had 5 lbs of onions that needed to be used, like, yesterday! Delicious on a hamburger, and will be a great addition to roasts and meatloaf as well.

Note: This is not an officially tested recipe. If that makes you nervous, its not the recipe for you. I do note in the video where you can find an officially tested recipe that contains pectin.

Maple Balsamic Onion Jam:
8-9 half pint (8 oz) jars
Adapted from a Ball Canning recipe, with knods to several YouTubers including Carter at Grow and Preserve

5 lbs onions, sliced into 1” pieces (about 20 cups)
¼ cup chopped chilies of choice, or you can sub about a tsp of chili flake (optional)
2 tbsp butter
1 ½ tsp non-iodized salt
1 cup brown sugar
2/3 cup apple cider vinegar
2/3 cup balsamic vinegar
¼ cup maple syrup

Combine the onions, butter and salt in a large Dutch oven. Cook over low heat, stirring frequently, until onions are soft, glossy and the volume has reduced by at least half. This can take from 30-45 minutes. (I set a timer and stir every 5 minutes). Add in the remaining ingredients and continue down while stirring regularly, until the mixture is syrupy and holds its shape on a spoon, but still has a bit of sauciness to it.

Turn off the heat, and ladle jam into clean, hot 8 oz jars, leaving 1/4/” headspace. Wipe rims and place new canning lids on jars, adjusting rings to fingertip tight. Load jars into a boiling water bath canner, ensuring that there is 1” of water over the top of the jars. Bring to a rolling boil. Once boiling, process for 15 minutes. At the end of 15 minutes (adjusting for elevation), turn off the burner, remove the lid of the canner, and wait 5 minutes before removing the jars. Let jars rest undisturbed for 12-24 hours.

Take the opportunity to connect and share this video with your friends and family if you find it useful.