Red Onion Jam

This jam is tangy-sweet and delicious with grilled meats, spread on sandwiches, or served with toasted dinner bread. It’s a great accompaniment to nearly anything you’d serve with cranberry sauce or chutney, too. Plus it’s really pretty and makes a great gift if you happen to make a little extra! That’s how I first got the idea to make it when a friend brought us a jar as a hostess gift.

Red Onion Jam

Servings 2 pints or 4 cups


  • 2 large red onions peeled and thinly sliced (about 5 cups)
  • 1 1/4 cups apple juice
  • 1/4 cup cider vinegar
  • 1/4 cup red wine vinegar
  • 1 teaspoon powdered sage poultry seasoning or thyme
  • 1/2 teaspoon black pepper
  • 1 teaspoon sea salt
  • 1 box 1.75 ounces fruit pectin
  • 2 cups granulated sugar
  • 1 cup packed light brown sugar


  • Place sliced onions in a medium-sized cooking pot.
    Add apple juice, both kinds of vinegar, sage, pepper, salt, and pectin. Stir well.
    Bring to full, rolling boil stirring constantly.
    Add white and brown sugars and stir well with a whisk.
    Bring to boil again and boil for about 5 minutes, stirring occasionally.
    Remove from heat.
  • Now you have to decide if you are going to can the jam or just put it in containers to refrigerate.
    If you are not into canning, then pour the jam into glass jars or containers that have tight-fitting lids.
    Cool to room temperature.
    The mixture will thicken as it cools.
    Once cooled, cover containers and refrigerate until ready to use.
  • If you opt to can this jam, then pour the mixture into sterilized jars immediately after removing from the stove.
    Fill to within 1/4 to 1/2 inch of the tops.
    Place sterilized lids and rings on top of jars and boil in a boiling water bath for about 10 minutes.
    Immediately remove jars from the water bath and place them on a towel or cutting board to cool.
    You should hear the pinging sound of the lids sealing soon after removing them from the boiling water, however, it can take up to a couple of hours for some of the jars to seal.
    Check the lids after 24 hours by removing the rings.
    Tug gently at the lid to see if it holds.
    For any jars that have not sealed, you can either reheat the jam and restart the canning process, or simply store in the refrigerator and use those jars up first.
  • Serve this jam as an accompaniment to meats or roasts, or as a spread over cream or goat cheese for an appetizer.
    It would also be delicious spread over chicken breasts before baking or grilling.

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