Balsamic Onion Jam Makes 2 cups Author: The Migoni Kitchen Total Time: 1 hour 45 minutes

We were so excited to get some beautiful spring onions in our box this week so we opted to make a delicious onion jam with them! It’s a great way to use up a lot of onions all at once and preserve them for later use. Plus, this is such a delicious condiment to pair with a cheeseboard, use on sandwiches, or top off burgers. With Memorial Day this weekend - this would be an excellent topping for backyard burgers!

You can also create many different variations. We’ve added bacon before - especially delicious on burgers! You can also add rosemary and thyme for an herbed onion jam. You can add some pepperoncini peppers (or the gorgeous cherry bomb peppers we sometimes get in our box!) for a spicy version. You get the point!

The jam does require a bit of time to cook, but is super easy! We used a bit of fruit pectin in ours to create a more jammy consistency, but you can sub with lemon juice as an alternative.

Ingredients: 2 Lbs Spring Onions, diced 1 Cup Granulated Sugar 4 Tbsp Balsamic Vinegar 4 Tbsp Olive Oil 2 Tsps Fruit Pectin OR 2 Tbsp Lemon Juice ½ Cup Water

Instructions:

Add the diced onions and olive oil to a large pot with a lid (we used a Dutch Oven). Place over medium heat and cover with lid. Cook for about 15 minutes. Remove the lid and stir the onions. There will likely be a lot of liquid in the pot, which is normal. Next, add the balsamic vinegar, sugar, and fruit pectin. Stir to combine and reduce heat to low-medium heat. Allow to simmer without a lid for about 90 minutes, stirring once every 10-15 minutes to ensure the onions are not sticking. Add small amounts of water a time to help prevent sticking. We used about ½ a cup of water total, adding in 2-3 tablespoons at a time. Remove from heat once the jam has reached a dark brown color and the onions have a soft texture. Allow to cool before jarring.