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Maple-Onion Jam

Photo: Jennifer Causey
Active time 30 mins
Total time 9 hrs, 30 mins
Yield

Makes 4 cups (serving size: 2 tbsp.)

You’ll give this gift with pride. The jam tastes rich and onion-mellow, with the perfect level of sweetness and a good bit of spice to add an extra layer of flavor. It doesn’t hurt that it’s ridiculously easy to make. Give in cute jars with a note suggesting tasty ways to use the jam: on burgers or grilled cheese sandwiches, as a topper for bruschetta or pizza, on a cheese board, with holiday roasts, or in a pasta toss. We call for spooning the jam into 4 (8-ounce) jars, but you can also opt for 8 (4-ounce) jars to spread the love a little further We call to spoon the jam into 4 (8-ounce) jars, but you can also opt for 8 (4-ounce) jars to spread the love a little further.

Ingredients

  • 5 pounds yellow onions, cut into 1/2-in.-thick slices (about 7 medium onions)
  • 1/2 cup packed dark brown sugar
  • 1 tablespoon minced fresh garlic
  • 1 1/2 teaspoons kosher salt
  • 1 teaspoon ground cardamom
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon black pepper
  • 2 tablespoons maple syrup
  • 1 tablespoon apple cider vinegar

Nutrition Information

  • calories 44
  • fat 0.1 g
  • satfat 0 g
  • monofat 0 g
  • polyfat 0 g
  • protein 1 g
  • carbohydrate 11 g
  • fiber 1 g
  • cholesterol 0 mg
  • iron 0 mg
  • sodium 93 mg
  • calcium 19 mg
  • sugars 7 g
  • Est. Added Sugars 4 g

How to Make It

  1. Stir together first 7 ingredients in a 6-quart slow cooker. Cover and cook on HIGH until onions are deeply softened and mixture is slightly soupy, about 7 hours. Remove lid, and continue to cook until most of the standing liquid has evaporated, about 1 more hour. Turn off slow cooker, and stir in syrup and vinegar. Cool mixture 30 minutes. (If mixture still has standing liquid after 1 hour of uncovered cooking, strain into a medium saucepan, reserving onions, and add syrup to liquid in saucepan. Cook over high until reduced to about 1/4 cup, 12 to 15 minutes. Stir vinegar and reserved onions into reduced syrup mixture. Cool 30 minutes.)

  2. Transfer mixture to a food processor. Pulse until chunky but spreadable, about 10 times. Divide evenly among 4 (8-ounce) jars. Cover and store in refrigerator up to 2 weeks.