Best Sweet Onion Jelly Recipes

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ONION JAM



Onion Jam image

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

¼ cup vegetable oil
½ cup white sugar
4 cups onion, coarsely chopped
¼ teaspoon salt
ground black pepper to taste
½ cup red wine vinegar

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

EASY ONION JAM



Easy Onion Jam image

This is an easy onion jam that is incredibly versatile. It enhances anything from rice or barley dishes to spreading on a piece of bread. Great accompaniment to chicken as well. You can substitute sherry vinegar for the balsamic vinegar.

Provided by Adam Schiff

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Jams and Jellies Recipes

Time 50m

Yield 6

Number Of Ingredients 5

1 tablespoon olive oil, or as needed
2 onions, coarsely chopped
1 cup water
¼ cup balsamic vinegar
¼ cup brown sugar

Steps:

  • Heat olive oil in a saucepan over medium-high heat. Saute onion in hot oil until soft and caramelized, 10 to 12 minutes. Add water, balsamic vinegar, and brown sugar; stir until sugar is dissolved and mixture is simmering. Reduce heat to low and cook until mixture thickens and reaches desired consistency, about 30 minutes.

Nutrition Facts : Calories 91.5 calories, Carbohydrate 17.6 g, Fat 2.3 g, Fiber 1.3 g, Protein 0.9 g, SaturatedFat 0.3 g, Sodium 9.4 mg, Sugar 13.6 g

ROASTED GARLIC AND SWEET ONION JAM



Roasted Garlic and Sweet Onion Jam image

Use this with the Cranberry-Stuffed Pork Loin recipe, previously posted. This is from the "Better Homes and Gardens 2002 Annual Recipes" collection.

Provided by Purplefiend

Categories     Chutneys

Time 1h15m

Yield 1 cup, 1 serving(s)

Number Of Ingredients 6

1 bulb of garlic
1 tablespoon olive oil
1 large sweet onion, peeled and finely chopped (1 cup)
1/2 cup finely chopped granny smith apple
1/2 cup sugar
1/2 cup balsamic vinegar

Steps:

  • Preheat the oven to 350°F
  • Slice about 1/4 inch off the pointed end of the garlic bulb so the individual cloves show.
  • Place the bulb in a small baking dish, cut side up, and drizzle with olive oil.
  • Cover and roast for 45 to 60 minutes or until the garlic cloves have softened. Cool.
  • Gently squeeze the garlic cloves and juices into a saucepan.
  • Stir in the onion, apple, sugar and balsamic vinegar.
  • Bring to a boil over medium-high heat, stirring occasionally.
  • Reduce heat; simmer about 30 minutes or until the onion and apple have softened and turned transparent and the mixture has thickened, stirring occasionally.

Nutrition Facts : Calories 755.7, Fat 13.9, SaturatedFat 2, Sodium 42.3, Carbohydrate 154.2, Fiber 4.7, Sugar 132, Protein 4.3

CARAMELIZED ONION JAM



Caramelized Onion Jam image

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

4 whole garlic bulbs
1 teaspoon canola oil
5 cups chopped sweet onions (1-1/2 pounds)
1/4 cup butter, cubed
3/4 cup cider vinegar
1/2 cup bottled lemon juice
1/4 cup balsamic vinegar
1-1/2 teaspoons ground mustard
1 teaspoon salt
3/4 teaspoon white pepper
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
6 cups sugar
1 pouch (3 ounces) liquid fruit pectin

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.

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