onion jam

Onion jam

Onion jam is an extremely simple homemade preparation, which lends itself well to accompanying main courses of meat or to be enjoyed with cheeses, especially the tastiest ones to mitigate and balance their intense and sometimes pungent aroma.

In fact, in this case, we should more properly speak of onion jam, since the term jam is used exclusively for citrus-based preserves. This type of preparation is simple, optimal to do when there is an abundant harvest of onions in the garden. Red Tropea onions are particularly suitable for making jam.

Ingredients (for each 200ml jar):

300 g of already cleaned red onions
100 g of brown sugar
50 g of granulated sugar
50 ml of balsamic vinegar

Seasonality: recipes for the whole year
Dish: preserves, jams, vegetarian recipes
Preparation time: 50 minutes + marinating time

Nutrition Facts

Amount per serving
Calories 698
% Daily Value*
Total Fat 0.3g 0%
Saturated Fat 0g 0%, Cholesterol 0mg 0%, Sodium 43mg 2%, Total Carbohydrate 176.6g 64%, Dietary Fiber 6.4g 23%, Total Sugars 159.9g, Protein 3.4g, Vitamin D 0mcg 0%, Calcium 156mg 12%, Iron 1mg 8%, Potassium 608mg 13%

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

How to prepare Tropea onion jam

Peel and thinly slice the red onions.

In a large bowl, preferably a glass one, mix them with the other ingredients of the jam: balsamic vinegar, brown sugar, and granulated sugar. Cover and leave to marinate for at least 2 hours, stirring occasionally, also helping with the water released by the onions themselves.

After the marinating time, transfer the onions and the marinating liquid to a saucepan. Simmer over very low heat for about 30 minutes, giving the sugars time to caramelize and the liquids to evaporate.

When the onion jam is ready, immediately transfer it to previously sterilized jars (still hot jars).

Close with the lid, which must also be sterilized, turn the jar upside down and let it cool upside down to create the vacuum. If, once it has cooled, the vacuum seal has not formed, put the onion compote in the refrigerator and consume it within a few days.

Please note: like all preserves, great attention must be paid to hygienic precautions when making onion jam, which is why it is very important to sanitize the jars and we recommend that you read the guidelines of the Ministry of Health. If you do not follow the precautions described, you risk serious food poisoning, for which Special-food and the authors of the recipe decline any responsibility.

Variations to the traditional onion jam

The onion jam recipe lends itself to numerous variations, mainly dictated by one’s personal taste.

  • Bay leaf and other aromatic herbs. Try marinating the onions with sugar, balsamic vinegar and a few bay leaves (or other aromatic herbs, such as rosemary) for an even more intense flavor.
  • White wine or cognac. For a stronger flavor, try adding a glass of white wine or cognac to the onions and marinating liquid.

Other jams recipes

Green tomatoes jam recipe/ Kiwi jam recipe/ Mandarin marmalade recipe/ Hot pepper jam recipe.

You may be interested to read about the Tuna sauce with onions recipe/ Zucchini omelet with onion recipe/ Onion gratin recipe/ Onion flowers with herb dip recipe/ Salsiccia with roasted nuts and onions recipe/ Onion soup with gruyère bread/ Caramelized Onions recipe/ Caipirinha recipe.

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