Onion Jam

12 September 2021

When I noticed onions were only $1.50 / kg I thought it was the prefect time to make another batch of onion jam. The recipe is from a wonderful book - A Year In a Bottle by Sally Wise ... and this recipe is simply called 'Onion Jam'.

I noticed that Sally has shared this recipe on her Blog so I am have copied it here with full credit to Sally... I highly recommend checking out her other recipes. I have found each of her recipes I've tried to be simple and successful.


As the winter cold increasingly creeps up on us, it’s a good time to start thinking about winter preserving. In no way is preserving limited to the spring, summer and autumn months. To begin with, here is a recipe for a delicious onion jam. Try serving this with beef or venison or even on a cheese platter. It is great in sandwiches also. Add a spoonful to a casserole or gravy for extra flavour. Try susbtituting orange rind and juice for the lemon.

1kg brown onions, peeled weight

2 tablespoons cooking salt

1 teaspoon whole cloves

6 allspice berries

4 cups sugar

½ teaspoon finely grated lemon rind

2 tablespoons lemon juice

2 cups white or cider vinegar

3 teaspoons caraway seeds

Cut onions into quarters, then slice thinly. Place in a bowl and mix with the salt, then leave to stand for 2 hours or more. Drain and rinse, drain well.

Place the cloves and allspice in a small piece of muslin and tie the top with string to make a small bag.

Combine the sugar, lemon zest and juice, vinegar, muslin bag and caraway seeds in a large saucepan and bring to the boil, stirring. Reduce heat and simmer for 1 ½ to 2 hours or until a jam-like consistency is reached.

Makes approximately 1kg.

I doubled the batch so for 2kgs of onions (I used brown) .. some sugar... vinegar and spies it yielded about 8 1/2 jars .. so I would say that's pretty inexpensive.

It does need regular stirring toward the end. I have paid the penalty for not stirring often enough and caught a batch on the bottom ... it tasted burnt and had to be discarded. So stay close in the final stages of the cook. Obviously is you double the batch the cooking time increases a little. 

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