Vidalia onions have always been a delicacy in Georgia and the Southeastern U.S., but their sweet yet tangy flavor is spreading worldwide. Try this simple sweet onion jam recipe to preserve any onions you can keep around long enough to store!
Sweet Vidalia Onion Jam
Makes about four 4-ounce jars
3 pounds finely chopped Vidalia (or any sweet variety) onion
2 teaspoons lemon zest
3/4 cup balsamic vinegar
1 cup organic sugar or honey granules
Rub oil inside a 4-quart or larger slow cooker. Add onions and cook on HIGH for 4 hours, or until cooked down. Stir in lemon zest, balsamic vinegar and organic sugar or honey granules. Cook another 2-3 hours on HIGH.
At this point, you can use the onion jam immediately, refrigerate it for use within a week, or can it to preserve your jam.
To can: Prepare water bath canner, jars and lids.
Pour hot jam into hot jars. Leave 1/4-inch headspace. Seal and process in boiling water bath canner for 10 minutes. Remove jars, cool and store.
How to Use Your Onion Jam
Savory jams aren’t as prevalent as sweet jams, but the unique flavor can be appreciated in a variety of ways:
- Spread it on bread or crostini to highlight the jam’s flavor.
- Use it on grilled meat like steaks, hamburgers or pork chops to create a new dish.
- Try it as a dip for tortilla or pita chips.
- Eat your jam with mild soft cheeses and crackers on a cheese plate. Stay away from the stronger flavor soft cheeses like bleu cheese and Limburger to avoid overpowering your jam.
- Or (a personal favorite), add onion jam to a grilled cheese. Maybe host a grilled cheese party to highlight it. Yum!
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