Caramelized Onion & Balsamic Jam: A Sophisticated Savoury Spread
When I started making jams this year, it was simply to use up produce from around the Ranch. After tackling sweet favourites like strawberry rhubarb, I decided to explore the savoury side. That’s how Balsamic Onion Jam came to be—a rich, caramelized spread that has quickly become a favourite, even if it’s one of the smallest yields. Here’s how this recipe came to life, why it’s worth the effort, and how it ended up perfectly paired with Westwind, one of our original horses at Rumsar Ranch.
The Garden That Started It All
This summer, my bonus mom and I decided to dive into vegetable gardening for the first time. Armed with massive wood planters we found on Facebook Marketplace and some guidance from our green-thumbed friend, we went a little overboard at the garden store. Lettuce, herbs, cucumbers, broccoli, peppers, carrots, and tomatoes all made it into our chaotic patch of greenery. And then there were the onions.
Why onions? I honestly don’t know, but something about growing them felt exciting. By late summer, our garden had become an untamed jungle, with everything ripening at once. Among the chaos, my teeny onion bulbs had grown into massive Spanish onions spilling out of their pots. With no room to cure them properly, I decided to use them up fast. And what’s better than caramelized onions paired with balsamic vinegar than turning them into a rich, savoury jam?
Researching and Perfecting the Recipe
Canning savoury jams requires careful attention to acidity levels for safe preservation. After diving into articles and hours of canning videos, I determined that the vinegar in this recipe should make it safe for water bath canning. That said, I encourage everyone to do their own research and testing to ensure they’re comfortable with their canning process.
Cooking down a large quantity of onions is a slow and aromatic process that demands patience. Without a massive pot in my new condo kitchen, I made do with my largest pan, pulled up a stool, and waited. After about an hour of cooking, the onions reached that beautifully caramelized stage. I took the jam a step further than many recipes, reducing the balsamic and sugar mixture until it thickened into a true jam consistency. A touch of thyme added just the right amount of elevation to the flavour profile.
The result? A rich, savoury jam with deep balsamic notes and a hint of herbal brightness. Perfect for charcuterie boards, grilled cheese sandwiches, or simply spread on warm bread.
Balsamic Onion Jam Recipe (Makes 3-4 Half-Pint Jars)
Prep Time: 15 minutes
Cook Time: 1 hour
Ingredients:
1,8 kg sweet yellow onions, sliced
4 tablespoons extra virgin olive oil
300g granulated sugar
1 1/2 cups balsamic vinegar
2 tablespoons dried thyme or poultry herbs
2 teaspoons sea salt
1 teaspoon ground black pepper
Instructions:
Make the Jam
Heat olive oil in a large, heavy-bottomed pot over medium heat. Add sliced onions and cook, stirring occasionally, until golden and softened (About 20 mins, but can take longer if your pot is crowded).Stir in sugar and balsamic vinegar. Cook over medium heat for 45 minutes or until the mixture thickens to a jammy consistency. Add the herbs, salt, and pepper, and cook for another 3-5 minutes to meld the flavours.
Jar the Jam
Carefully transfer the hot jam into sterilized jars. You can store it in the fridge for immediate use or process the jars according to canning best practices for long-term storage.
The Perfect Pairing: Westwind and Balsamic Onion Jam
This jam was destined for sophistication, so it only felt right to pair it with Westwind, one of Rumsar Ranch’s original horses. Westwind, or "OG #2," is like a posh British grandfather—elegant, refined, and full of character. I imagine his voice sounding like Stephen Fry, which makes this pairing all the more fitting.
The jam’s deep, complex flavour is an instant crowd-pleaser. I love it in a grilled cheese with Gruyère or Comté, but it’s equally at home on a charcuterie board or as a condiment for roasted meats. When I shared samples, everyone clamoured for more. With only 6 jars from this batch, I almost kept them all for myself.
Why You Should Make This Jam
Balsamic Onion Jam is a labour of love, but it’s worth every minute. Its bold, complex flavours elevate any dish, making it a standout addition to your pantry. Whether you’re an experienced canner or just looking for a unique recipe to try, this jam is sure to impress. Plus, it’s a fantastic way to use up an abundance of onions from your garden.
Have you tried making savoury jams before? I’d love to hear about your favourite ways to enjoy them. Let me know in the comments below!