Red Onion Jam


  • 2 tbsps olive oil
  • 2 lbs purple onions (halved and thinly sliced)
  • 1 cup dry red wine
  • 1/3 cup brown sugar
  • 1 tbsp chopped fresh thyme
  • 2 tbsps balsamic vinegar
  • 1/2 tsp salt (can add more for taste)
  • 1/2 tsp ground black pepper (can add more for taste)

To Do

  1. Heat olive oil in a medium skillet over medium heat until shimmering.  Add onions and cook until softened and translucent (about 8 minutes), stirring occasionally.
  2. Add wine, sugar, thyme, vinegar, and salt.  Bring mixture to a boil, then reduce heat to low.  Allow to simmer until liquid thickens and becomes syrupy (about 1 hour), stirring occasionally.  Season with additional salt and pepper to taste.
  3. Transfer onion jam to a bowl and let cool.
  4. Transfer portions of jam to sterilized jam jars and seal in a canning pot for approximately 7 minutes.

**I filled four 5.5 4 oz. jam jars.**


One thought on “Red Onion Jam

  1. Pingback: Night of the Red Onion | Simple Synthesis

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