Chili Onion Jam made with caramelized onions, balsamic vinegar, and a mixture of fresh and dried chili peppers, is a delicious homemade condiment recipe that adds extra flavor to so many dishes.
Jump to:
Onion jam recipe
Chili Onion Jam is a delicious slightly sweet and savory homemade condiment that is a great way to use up excess chili peppers when they’re in season.
A nice switch up from the usual ways to preserve chile peppers like homemade hot sauce, pepper jelly or dried pepper powder. It can be refrigerated or canned to increase the shelf life.
There are so many uses for chili jam. Use it as a spread for burgers and sandwiches. Or add it to picnic baskets and cheese plates. Once you make this delicious savory jam recipe I know you’ll find all different uses for it!
Ingredients
- Onions – sweet onions, white onions or red onion can be caramelized for this recipe.
- Oil – olive oil or your favorite oil
- Brown sugar
- Garlic cloves
- Apple cider vinegar
- Balsamic vinegar
- Chili peppers – mild jalapeno peppers or any chili pepper you like can be used.
- Paprika powder
- Red pepper flakes – or substitute other hot pepper powder like cayenne, ancho, chipotle, aleppo, guajillo or fresno chile powder.
Step by step instruction
To make a similar version at home simply combine caramelized onions with garlic and chillies until a thick paste forms. Then, add a heavy amount of brown sugar, balsamic vinegar and apple cider vinegars. Cool and refrigerate until ready to use.
How to use
Use onion jam for burgers and sandwiches, swirl it into soups and eggs, or use it as a filling for savory tarts. Pour it over a soft baked cheese, slather it on rich meat dishes, or use as a topping for pork and steak.
There are so many different ways to use onion chilli jam!
How to store
Store tightly covered, refrigerated for up to 2 weeks. Or see below for instructions on how to hot water can the jam to make it shelf stable for up to 18 months.
Canning onion jam
To can chili onion jam omit the garlic and hot water bath process. 4 ounce jelly jars, should be processed for 10 minutes, while larger jars will need to be processed longer. Adapted from the All New Ball Book of Canning and Preserving, First Edition 2016.
Yield
This recipe yields about 24 ounces, or 3 cups. Enough chili onion jam to fill three half pint jars, or six of the smaller 4 ounce jelly jars.
📖 Recipe
Ingredients
- 4 pounds onions thinly sliced
- 2 tablespoons olive oil
- 1 ½ cups brown sugar
- 1 cup apple cider vinegar
- ¼ cup balsamic vinegar
- ¼ cup jalapeno pepper sliced
- 2 cloves garlic minced
- ½ teaspoon paprika
- ½ teaspoon red pepper flakes
- ¼ teaspoon black pepper
- 3 teaspoons salt
Instructions
- In a large stockpot with high sides heat olive oil over medium heat and add sliced onions. Stirring frequently cook uncovered over medium to medium low heat until liquid is released and onions are soft, about 45 minutes.2 tablespoons olive oil, 4 pounds onions
- Then increase heat to medium and add remaining ingredients. Bring to a boil then reduce to simmer and simmer, uncovered, until thick about 45 minutes longer.1 ½ cups brown sugar, 1 cup apple cider vinegar, ¼ cup balsamic vinegar, ¼ cup jalapeno pepper, 2 cloves garlic, ½ teaspoon paprika, ½ teaspoon red pepper flakes, ¼ teaspoon black pepper, 3 teaspoons salt
- Remove from heat and place in clean, sterilized glass jars. Cool to room temperature, cover and refrigerate for up to 2 weeks.
Nutrition
Leave a Reply