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    Balsamic-Onion Jam

    Source of Recipe

    From "The All New Ball Book of Canning and Preserving"

    List of Ingredients

    • 2 pounds onions, diced
    • ½ cup balsamic vinegar
    • ½ cup maple syrup
    • 1 ½ teaspoons salt
    • 2 teaspoons ground white pepper
    • 1 bay leaf
    • 2 cups apple juice
    • 3 tablespoons Ball® Low or No-Sugar Pectin
    • ½ cup sugar


    1. Combine first 6 ingredients in a 6-quart stainless steel or enameled Dutch oven. Cook over medium heat 15 minutes or until onions are translucent, stirring occasionally.

    2. Stir in apple juice and pectin. Bring mixture to a full rolling boil that cannot be stirred down, over high heat, stirring constantly.

    3. Add sugar, stirring to dissolve. Return mixture to a full rolling boil. Boil hard 1 minute, stirring constantly. Remove from heat. Remove and discard bay leaf. Skim foam, if necessary.

    4. Ladle hot jam into a hot jar, leaving ¼-inch headspace. Remove air bubbles. Wipe jar rim. Center lid on jar. Apply band, and adjust to fingertip-tight. Place jar in boiling water canner. Repeat until all jars are filled.

    5. Process jars 15 minutes, adjusting for altitude. Turn off heat; remove lid, and let jars stand 5 minutes. Remove jars and cool.

      Makes about 5 (½-pint) jars




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