Maple Onion Jam || Two Ways || Holiday Gift Idea 

This recipe is such a winner! Not only is it great on burgers, grilled cheese sammies, charcuterie boards, etc., but it's perfect for holiday gift giving! Today we're making Maple Onion Jam and Jalapeno Maple Onion Jam.
Although my recipe may be a bit different than the others, I cannot take credit for the original(s). These are the lovely ladies I watched before starting my own onion adventure:
Linda's Pantry: • ~Home Canned Sweet Oni...
Kneady Homesteader: • Canning Sweet Onion Ja...
That 1870s Homestead: • GARDEN TO JAR | Sweet ...
Cosmopolitan Cornbread: • Video
Maple Onion Jam:
(Yield 12-14 1/4 pints or 6-7 half pints)
5lbs Onions, diced (mine were sweet onions)
2Tbs Oil or Butter
1.5tsp non-iodized Salt
1c Brown Sugar (I used Allulose + molasses)
2/3c apple cider vinegar
2/3c balsamic vinegar
4Tbs Maple Syrup
Combine the onions, oil and salt in a large heavy bottom pan, such as a Dutch oven. Cook over low heat, stirring frequently, until onions are soft, glossy and the volume has reduced by 2/3. This may take 45 min to over an hour. Once the onions are ready, add the remaining ingredients and continue cooking on low and slow while stirring regularly. Once the mixture has reduced by about half, check to see if the mixture is a consistency that will sit on a spoon and/or will leave a clean wake when a spoon is pulled along the bottom the pot.
Turn off the heat, and ladle jam into clean, hot 4 or 8 oz jars, leaving 1/4" headspace. Wipe rims thoroughly, place lid and ring on the jar to fingertip tight. Move to canner and repeat. Once all jars are loaded in Water Bath canner, cover and bring canner to a full boil. Once reached, start the timer for 10 minutes. At the end of 10 minutes (adjusting for elevation), turn off the burner, remove the lid of the canner, and wait 5 minutes before removing the jars. Let jars rest undisturbed for 12-24 hours.
Jalapeno Maple Onion Jam:
(Yield 12-14 1/4 pints or 6-7 half pints)
5lbs Onions, diced (mine were sweet onions)
3-5 Jalapenos (or other hot peppers), diced, seeds removed
2Tbs Oil or Butter
1.5tsp non-iodized Salt
1c Brown Sugar (I used Allulose + molasses)
2/3c apple cider vinegar
2/3c balsamic vinegar
4Tbs Maple Syrup
Combine the onions, hot peppers, oil and salt in a large heavy bottom pan, such as a Dutch oven. Cook over low heat, stirring frequently, until onions are soft, glossy and the volume has reduced by 2/3. This may take 45 min to over an hour. Once the onions and peppers are ready, add the remaining ingredients and continue cooking on low and slow while stirring regularly. Once the mixture has reduced by about half, check to see if the mixture is a consistency that will sit on a spoon and/or will leave a clean wake when a spoon is pulled along the bottom the pot.
Turn off the heat, and ladle jam into clean, hot 4 or 8 oz jars, leaving 1/4" headspace. Wipe rims thoroughly, place lid and ring on the jar to fingertip tight. Move to canner and repeat. Once all jars are loaded in Water Bath canner, cover and bring canner to a full boil. Once reached, start the timer for 10 minutes. At the end of 10 minutes (adjusting for elevation), turn off the burner, remove the lid of the canner, and wait 5 minutes before removing the jars. Let jars rest undisturbed for 12-24 hours.
xoxo,
Carter
Jar Lids: For an extra 10% off the only canning lids I buy these days, please use my ForJars affiliate link: forjars.co?sca_ref=2901432.VbUi032n6C and the Code: CARTER10. I have personally bought and used hundreds of these lids since 2021. Note that this is an affiliate link, and I will receive a small commission for which I am very grateful!
Amazon Affiliate Links to items mentioned/used:
Mason Jar opener: amzn.to/42JrXAh
Ball Canning Book: amzn.to/3qkdfkZ
My onion chopper: amzn.to/3Nr3sBn
Upgraded version of my onion chopper: amzn.to/3PvpPZd