Onion Jam

"I made this one up one day after looking at a couple of similar recipes. We just love this with cold meat and on sandwiches. It is like caramelised onions, only better! A food processor is really handy for this recipe."
photo by French Tart photo by French Tart
photo by French Tart
Ready In:
2hrs 20mins
6 jars




  • Put oil in bottom of cold, large saucepan and set on moderate heat.
  • Add onions and cook until they begin to soften, 30 - 40 minutes.
  • Add sugar and stir until dissolved.
  • Simmer on low heat, uncovered for 20 minutes, stirring occasionally.
  • Add vinegar and thyme, salt and pepper and cook until onion is caramelised completely and has thickened, approximately 45 minutes.
  • Cool and store in sterilised jars.
  • Will keep for several weeks.

Questions & Replies

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  1. I made this today as I had my preserving pan out for my own onion confit and chutneys! I will report back in a week, if I can wait that long, after it has mellowed a bit and award stars! It looked great, and the smell was enticing, and I cannot wait to try it next week! I took a photo before I finished bottling it, as you can see, the colour is lovely and rich due to the balsamic vinegar. As I was making lots of my own preserves, I halved the quantities. I used fresh thyme from the garden. Made for Aussie/NZ IT tag game. FT:-) FIVE stars added on the 17th September - Gorgeous - eaten with cheese on toast for tea tonight! Thanks! Mellow and just as it should be!
  2. Easy to make and goes well with a platter of cheeses & meats. I made it about a 2 months ago and we are down to our last jar. Excellent way to use up excess onions that you've grown at home. P.S. Wear snorkling goggles


I live in a rural area 30 minutes from the City of Adelaide. I have 3 children and spend an inordinate amount of time chasing around after them! I enjoy cooking and reading about all kinds of food (but perhaps not vegan - never really did get the hang of that), although driving the kids here and there cramps up my cooking time and motivation some days. I love cookbooks and have recently started to collect very old cookbooks, mostly from the 19th century. I love all books actually and, if I could get away with it, I would spend half the day with my nose in a book. I also adore where we live, which is in the Adelaide hills. We live on top of a hill with gorgeous views out over the vineyards and across valleys. It is nice to be so close to the vines because I also have a fondness for sauvignon blanc, a lot of which is grown here! <img src="http://www.satsleuth.com/cooking/RecipeSwap2.JPG"/> <img src="http://i146.photobucket.com/albums/r271/copperhorse58/Zaar%20Food%20Photos/Food%20Photos%202008/herbspicesticker.jpg" border="0" alt="Photobucket"> <img src="http://i195.photobucket.com/albums/z205/jubespage/ZaarBanners/527c0bbf.gif">
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