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Sweet Onion Jam


Sweet Onion Jam

Sweet Onion Jam

Diana Rattray
This jam is excellent along with roasted or grilled pork or lamb, beef steaks, venison, or grilled chicken or duck. I make a big batch of this jam and freeze it in small plastic containers.


  • 2 pounds sweet onions
  • 3 tablespoons unsalted butter
  • 2/3 cup packed light brown sugar
  • 1/2 cup dark corn syrup
  • 4 tablespoons balsamic vinegar
  • 1/3 cup dry red wine
  • dash salt


Peel onions; cut in half lengthwise then slice thinly.

Melt butter in a large skillet or saucepan; add sliced onions and cook, covered, over medium-low heat until tender and translucent. Stir frequently.

Combine the remaining ingredients; add to the sliced onions and stir to blend. Bring to a boil. Reduce heat to low and simmer for about 40 minutes, or until syrupy. The syrup should coat the back of a spoon. Pour into a bowl and cool to room temperature.

Keep refrigerated for 4 to 5 days. Freeze in small amounts for later use.

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