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Oh, yeah...this is some kinda tasty! When the sweet Vidalia onions hit the markets, I always buy far too many, so end up looking for ways to use them up. This is a GREAT savory-sweet jam. I spoon it over cream cheese for a quick appetizer with crackers, and everyone loves it!

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La Dilettante July 04, 2012

I was disappointed in this recipe. It's extremely sweet, not what I would spread in a sandwich or on a pizza crust. It might be suitable for a ham glaze - I'm hoping I can salvage it that way.

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lmoren May 31, 2012

This was so good! We tried a little last night with lamb sausages. I plan to make more for my friends and family. To save a trip to the store (and gas), I made a few substitutions. It turned out just fine. 1. I used a mixture of red, sweet and cooking onions that I had lying around. 2. I also only had one lemon, so I used 1/4 lemon juice and substituted additional balsamic for the remaining 1/4 cup. 3. I didn't use liquid fruit pectin. Instead, I prepared sur-jell per package directions (1 package + 3/4 water; rolling boil for one minute stirring constantly). Just substitute this for the liquid. No need to change any other steps.

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melanie_swarner July 21, 2008

I love savory jams and have had caramelized jelly before, so was excited to try it for myself. However, this jam is SO SWEET! The savory flavors are overpowered by the sugar. I'm going to try it again and cut down the sugar SIGNIFICANTLY. I'm going to try 1-2 cups brown sugar instead. Ick, so so sweet!

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cshideler June 04, 2013

This is soooo good, I made exactly as written and wouldn't change a thing. This will be in my gift baskets this year for sure!

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RedHeadToToe June 22, 2009

I made two bathes of this the second I made with white balsamic and it was a beautiful color. I did a rough chop of the onions. Delicious!!!!

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Samantha in Ut September 18, 2007

Love the onions and garlic, altho I did cry when slicing all those onions. Left the onions sliced rather than chopping. I think next time (yes, there will be a next time) I will add a bit more garlic and a tad less sugar. This is a savory jam that would be great with meats. I'm thinking of putting some on a roast in the crockpot and letting it cook all day. It would also be great used with wild game meats to help zap the "gamey" taste that it sometimes has. I used this on a hamburger steak...just so I could sample it. Thanks for posting this one KeyWee. :o)

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~kdp June 02, 2006
Caramelized Onion Jam