Savory Balsamic Onion Jam

When I first heard “balsamic onion jam,” I thought it sounded way too fancy for our kitchen.

But y’all, this simple canning recipe has completely changed how I think about preserving onions.

Not only does it give you that amazing sweet-savory flavor that transforms everything from meatloaf to hamburgers, but here’s the real game-changer: it replaces fresh onions in almost any recipe.

Last year I learned something that revolutionized my preserving strategy.

Those jams, chutneys, and relishes sitting in your pantry? They’re not just condiments. They’re flavor shortcuts for busy weeknight meals.

When a recipe calls for chopped onions, I throw in a scoop of this balsamic onion jam instead. Instant flavor boost for stir-fries, casseroles, and crock pot meals—and I’m using up my preserves strategically instead of letting them collect dust.

Ready to turn 2 pounds of onions into liquid gold? Let’s get canning.

Why This Recipe Works (Even If You Tweak It)

This recipe comes straight from the Ball Book of Canning, but I’ve made a couple small adjustments that actually improve the flavor.

Instead of yellow onions, I used red onions for a deeper, more complex taste.

And I swapped apple juice for pineapple juice—something I’ve been doing in my canning projects for the past two years because it compliments so many flavor profiles.

The beauty of this jam is the balance. It’s got sweetness from the maple syrup and fruit juice, but the balsamic vinegar and generous amount of onions keep it firmly in savory territory.

Perfect for meat dishes, but versatile enough to work in countless other recipes.

What You’ll Need

For 2 pounds of onions:

• 2 pounds onions (red, yellow, or white), diced
• 1/2 cup balsamic vinegar
• 1/2 cup maple syrup (don’t substitute this—trust me)
• 1 1/2 teaspoons salt (I use sea salt or Redmond’s Real Salt)
• 2 teaspoons ground pepper (recipe calls for white, I used 1 1/2 tsp black)
• 1 bay leaf
• 2 cups apple juice or pineapple juice
• 3 tablespoons pectin
• 1/2 cup sugar

Step-by-Step Process

Prep Your Onions Dice your onions to about pico de gallo size—not too fine, not too chunky. I used my food processor to make quick work of 2 pounds, but a knife works just fine if you’ve got the time.

Build the Base Add onions, balsamic vinegar, maple syrup, salt, pepper, and bay leaf directly to your sauce pot. Stir until everything is well-coated in that balsamic vinegar. Cook over medium heat for 15 minutes, stirring occasionally.

Add Liquid and Pectin Pour in your 2 cups of juice and 3 tablespoons of pectin. I switched to Who’s Your Hill Farm Pectin last year because it just sets so much better than the store brands. Stir well and bring to a full rolling boil that can’t be stirred down.

The Critical Boil Phase Here’s where most people mess up their jam—and I’m not going to skip this part because it’s so important. Add your 1/2 cup sugar and stir until dissolved. Return to that vigorous rolling boil and stir constantly for exactly one minute.

This needs to be a hard boil—the kind where even if you stop stirring for two seconds, the bubbles return immediately. If you do a gentle simmer here, your pectin won’t activate properly and you’ll end up with syrup instead of jam.

Fish Out That Bay Leaf Before you start filling jars, remove the bay leaf. It’s done its job adding subtle flavor, but you don’t want it in your finished product.

Canning Process

I used my steam canner for this recipe, but water bath canning works exactly the same way with the same timing.

Fill clean jars to 1/4 inch headspace, debubble, wipe rims with a clean damp cloth, and apply new lids and rings. Process for 15 minutes (adjust for elevation if you’re above 1,000 feet).

Pro tip: Since this processes for 15 minutes, you don’t need to sterilize your jars first—just make sure they’re freshly washed with hot soapy water.

How We Actually Use This

Sure, it’s amazing spread on meatloaf or as a burger topping.

But the real versatility happens when you start thinking of it as a flavor ingredient rather than just a condiment.

I’ve been experimenting with using all my preserves this way, and it’s been a total game-changer. Any recipe that calls for onions? I substitute a scoop of this jam and adjust the other seasonings accordingly.

It works especially well in:

• Stir-fries (adds instant depth)
• Slow cooker meals (saves prep time)
• Casseroles (pairs those flavor profiles perfectly)
• Grain bowls (elevates simple ingredients)

The key is matching flavor profiles.

The sweet-savory nature of this jam works with so many different cuisines, and it’s a strategic way to actually use up your preserves instead of letting them sit on the shelf.

Why This Recipe Matters for Food Storage

When fresh onions run out (and let’s face it, they always seem to go bad faster than we use them), having shelf-stable onion flavor in your pantry is pure gold.

This jam gives you that umami-rich, savory base that makes simple ingredients taste like you spent hours cooking.

At about $2 worth of ingredients to make several jars, it’s also incredibly frugal compared to buying specialty condiments at the store.

Plus, you know exactly what’s in it—no mysterious preservatives or additives.

Just being real—canning can feel overwhelming when you’re starting out. But recipes like this prove that you don’t need fancy equipment or complicated techniques to create something truly useful for your kitchen!

Want more canning recipes that actually make sense for busy families? Our Meals in Jars Canning Cookbook is packed with heat-and-eat meals that save time and money.