Caramelized Onion and Strawberry Balsamic Jam
This jam, honestly, has got a lot going on. Sweet, savory, tangy and a little salty all at the same time, it's a top notch spread on burgers and grilled cheese or makes a unique accompaniment to a charcuterie board. However you use it, know that this recipe has not been tested for canning and thus should only be preserved in the freezer. But if you're like me, it won't last very long anyway!
Caramelized Onion and Strawberry Balsamic Jam
Rated 5.0 stars by 1 users
Servings
2 cups
Prep Time
10 minutes
Cook Time
1 hour 5 minutes
This is a recipe born out of necessity, when both a glut of sliced onions and an extra pound of ultra-ripe strawberries appeared in my kitchen at the same time. But I couldn't be happier with the results!
Ingredients
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2 red onions
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1 teaspoon salt
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1 teaspoon Algae Cooking Oil
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1 pound strawberries
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¼ cup Aged Balsamic Vinegar
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1 tablespoon brown sugar
Directions
Cut onions in half lengthwise. Remove the root ends and peel. Slice onion, pole to pole, in ¼” slices (this means so that your knife runs parallel to the root end of the onion).
Place a large, heavy bottomed dutch oven or saute pan over medium-low heat and add the oil. Medium-low heat is essential here - too much heat and the onions will burn before they caramelize. Add the onions and salt, and stir to coat. Cover, and sweat the onions for 5 minutes. Remove the lid, stir again, and sweat for another 5 minutes.
While onions are sweating, core and roughly chop the onions. Place in a bowl and mash with a potato masher. Set aside.
Remove the lid from the pan with the onions. By now, they should be significantly reduced in volume and very translucent. Continue to cook, stirring every few minutes. Be patient - properly caramelized onions can take 30-45 minutes, depending on the size of the batch. Keep the heat low, and if the onions start to stick, add just a splash of water to deglaze the pan. Depending on your stovetop, you may need to lower the heat. If the onions look like they’re starting to burn, turn the heat down!
When the onions have turned a uniform deep brown, add the balsamic vinegar, strawberries, and brown sugar. Scrape the bottom of the pan vigorously with a wooden spatula to release any brown bits. The strawberries will add quite a bit of moisture to the jam that now needs to be cooked off, as well as cooking down the balsamic vinegar so it isn’t so sharp.
Continue cooking on medium low heat for another 20-30 minutes, stirring frequently. The jam is ready when it is thick enough to coat the back of a spoon. When you scrape the bottom of the pan, the line should fill in slowly or not at all. Cool the jam completely before storing. The jam will last in the fridge for about a week, or can be frozen for up to 3 months.