Best 3 Ball Canning Onion Jam Recipes
Ball canning onion jam is a delicious and versatile condiment that can be used as a spread, a dip, or a glaze. It is also a great way to use up leftover onions. The key to making a good onion jam is to cook the onions slowly and caramelize them. This can take some time, but the results are worth it. Once the onions are caramelized, they are mixed with other ingredients such as sugar, vinegar, and spices. The mixture is then cooked until it thickens and becomes jam-like. Ball canning onion jam can be stored in jars for up to a year.
Here are our top 3 tried and tested recipes!
ONION JAM
A family favorite. Expect a few wrinkled noses maybe at the title, but result is worth the effort. Maybe not for beginning cooks since there's a couple potentially tricky steps. Serve a cup of jam over a bar of cream cheese with crackers, or as a spread for meat sandwiches. Keep in refrigerator in covered container for up to two weeks.
Provided by WENDYMARIE37
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 1h20m
Yield 32
Number Of Ingredients 6
Steps:
- Heat vegetable oil in a heavy skillet over medium heat.
- Stir sugar into vegetable oil with a wooden spoon, stirring constantly until mixture is a light caramel-color, about 10 minutes. Mixture will be very hot.
- Stir onion, salt, and black pepper into sugar mixture. Onions will immediately start to caramelize. Stir frequently over medium heat until sugar has dissolved and onions are browned, about 15 minutes.
- Pour red wine vinegar into onion mixture and simmer until mixture has a jam consistency, about 30 minutes. Let cool to serve.
Nutrition Facts : Calories 36.7 calories, Carbohydrate 5.4 g, Fat 1.7 g, Fiber 0.4 g, Protein 0.2 g, SaturatedFat 0.3 g, Sodium 19 mg, Sugar 4 g
ONION JAM
Provided by Damaris Phillips
Categories condiment
Time 1h25m
Yield 1 1/2 cups
Number Of Ingredients 8
Steps:
- Melt the butter in a large saute pan over medium-high heat. Add the onions, lemon zest, ginger, and 1/2 teaspoon salt and cook until the onions start to turn translucent, about 5 minutes
- Add the coriander, 1/4 cup of the brown sugar and half the lemon juice and turn the heat to low. Cook, stirring frequently, until the onions start to cook down and the liquid is evaporated, about 15 minutes. Add 1/3 cup water every 10 minutes and continue to cook until the onions are thick and golden brown, about 55 minutes. Stir in the remaining 1/4 cup brown sugar and the lemon juice and cook until the brown sugar melts, 3 to 5 minutes more. Season to taste.
CARAMELIZED ONION JAM
This savory jam is very good served with meats-we especially like it with venison. People who enjoy garlic and onions think it's terrific. -Vanessa Lambert, Sioux Falls, South Dakota
Provided by Taste of Home
Time 1h
Yield about 3-1/2 pints.
Number Of Ingredients 14
Steps:
- Remove papery outer skin from garlic (do not peel or separate cloves). Cut top off garlic bulbs; brush with oil. Wrap each bulb in heavy-duty foil. Bake at 425° 30-35 minutes or until softened. Cool 10-15 minutes. , In a Dutch oven, saute onions in butter 30-40 minutes or until lightly browned. Squeeze softened garlic into pan. Stir in cider vinegar, lemon juice, balsamic vinegar, mustard, salt, pepper, ginger and cloves. Bring to a full rolling boil over high heat, stirring constantly. Gradually stir in sugar. Return to a boil for 3 minutes. Stir in pectin. Continue to boil 1 minute, stirring constantly. , Remove from heat; let stand for 3 minutes. Skim off foam. Ladle hot mixture into three hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight. , Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.,
Nutrition Facts : Calories 103 calories, Fat 1g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 52mg sodium, Carbohydrate 24g carbohydrate (22g sugars, Fiber 0 fiber), Protein 0 protein.
Tips:
- Choose the right onions. Yellow or white onions are the best choices for onion jam, as they have a sweeter flavor than red onions.
- Slice the onions thinly. This will help them cook evenly and quickly.
- Use a heavy-bottomed pot. This will help to prevent the jam from scorching.
- Cook the onions slowly over low heat. This will help to caramelize the onions and develop their flavor.
- Add the sugar and vinegar gradually. This will help to prevent the jam from becoming too sweet or too tart.
- Stir the jam frequently. This will help to prevent it from sticking to the bottom of the pot.
- Use a candy thermometer to check the temperature of the jam. The jam is ready when it reaches 220 degrees Fahrenheit (105 degrees Celsius).
- Can the jam immediately. This will help to preserve the jam and extend its shelf life.
Conclusion:
Onion jam is a delicious and versatile condiment that can be used in a variety of dishes. It can be used as a spread on sandwiches, crackers, or toast. It can also be used as a topping for burgers, hot dogs, or grilled meats. Onion jam can also be used as an ingredient in sauces, marinades, and dressings. With a little planning and effort, you can easily make your own onion jam at home.
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