Onion Jam

This post is sponsored by the makers of Ball® home canning products.​*

Onions. 🧅 They are a staple in our garden from spring until fall. In the spring we often pick them when they’re not much more than little green shoots! They’re enjoyed most in our household in “Kilt Lettuce”. An Appalachian traditional spring dish. 

They are planted when there is still a slight nip in the air and picked when the fresh spring lettuce greens are crisp and ready. However, if we have the strength to leave some for fall we end up with a beautiful harvest of onions perfectly sweetened by the warm Kentucky sun. Well worth the wait. 

These high anticipated onions make the perfect sweet and sour onion relish! This lovely recipe comes from the makers of Ball® home canning products (original recipe here). It is a delightfully zippy jar full of goodness you can enjoy all year long! The combination of sweet onions, zippy mustard, lots of herbs, and tangy apple cider vinegar make this an awesome condiment to have on hand or even gift! I enjoy it with cream cheese on extra toasty thick cut bread! It’s also amazing on burgers, hot dogs, charcuterie boards and everything in between! Add it to your list of things to make this fall and you won’t be sorry! 

You can find the recipe below! 

Preserving Method: Water-Bath-Canning

Makes about 4 16 oz pint jars

Instead of topping your hot dog with plain chopped onion, make it tangy with sweet and sour onion relish.

You will need:

5 lbs mixed yellow and sweet onions, finely chopped

1 1/2 cups apple cider vinegar

1 cup maple syrup

1/4 cup agave syrup

3 tsp. salt

2 tsp. mustard seeds

1 tsp. mustard powder

1 tsp. turmeric

1/2 tsp. celery seed tsp. red pepper flakes (or to taste)

1/2 tsp. coriander seeds

1/2 tsp. ground black pepper

Directions:

Prepare boiling water canner. Heat jars in simmering water until ready to use, do not boil. Wash lids in warm soapy water and set aside with bands. 

Combine all ingredients in a non-reactive pot and bring to a boil. Lower heat and simmer until onions are translucent and have softened, about 20 minutes. 

Ladle hot relish into a hot jar leaving a ½ inch headspace. Remove air bubbles. Wipe jar rim. Center lid on jar and apply band, adjust to fingertip tight. Place jar in boiling water canner. Repeat until all jars are filled.

Process jars 15 minutes, adjusting for altitude. Turn off heat, remove lid, let jars stand 5 minutes. Remove jars and cool 12-24 hours. Check lids for seal, they should not flex when center is pressed.