French Apple Onion Jam Recipe For Canning (Onion Marmalade)
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Are you looking for an ultimate jam to go with the cheese platter, ham or cold cuts? If yes, we have a perfect jam for you. Our apple onion jam canning recipe is inspired by the French Confit d’Oignons, where this jam is traditionally served with foie gras and patés such as Rustic Duck Liver Pate or Whipped Chicken Liver Pate. Our version of the onion jam is a twist on the French tradition. Just a heads up, though—unlike other jams that make your kitchen smell like summer berry fields, this one makes your kitchen and entire house smell like onions. The aroma tends to stick around for a bit. So, if you can, make sure to crack open a window or turn on the fan to keep things fresh. We hope this won’t put you off making this delicious treat! In the end, it is so worth it!
Ingredients to use in this apple onion jam recipe
- 2 lb. (900 g.) of red onions
- ¾ lb. apples
- 1 lb. (450 g.) sugar
- ¼ cup apple vinegar
- ¼ cup neutral vegetable oil, such as grapeseed
- 2 lemons juiced
- 1 cup water
Unlike the Caramelized Onions Recipe, where you should use yellow onions, this recipe calls for red, preferably sweet red onion variety. We recommend against onion substitution in this recipe.
When picking apples for this apple onion recipe, look for the ones with a nice balance of tartness and sweetness. Granny Smith and Pink Lady apples are both great options.
We made this onion jam recipe without the use of pectin. We do not recommend cutting the amount of sugar and substituting it with pectin.
Lastly, this jam requires you to use vegetable oil. Ideally, you should use grapeseed oil for this jam recipe because it can handle high temperatures without smoking. If you don’t have grapeseed oil, refined sunflower oil works well as a suitable substitute.
Yield:
The specified in this jam recipe quantity of ingredients should yield enough jam to fill four 8 oz. (250 ml.) mason jars. The final yield may vary based on your preferred level of jam doneness.
French Onion Jam
Ingredients
- 2 lb. red onions (900 g.)
- ¾ lb. apples
- 1 lb. sugar (450 g.)
- ¼ cup apple vinegar
- ¼ cup neutral oil such as grapeseed
- 2 lemons juiced
- 1 cup water
Instructions
Prepare ingredients:
- Start by peeling and cleaning the onions. Once they’re clean, chop them into large pieces and then finely mince them using a food processor.
- Place the minced onions in a suitable pot. Add sugar and freshly squeezed lemon juice, then mix everything together. Cover the pot and let it sit for about 3 hours, allowing the sugar to draw out the natural juices from the onions.
- While the onions sit, wash the apples to remove any dirt or residue. Peel and core the apples, then grate them using a coarse grater. Mix the grated apples with the apple vinegar and set them aside.
Cooking the apple onion jam for canning:
- Put the pot with the onions on medium-low heat, allowing the sugar to dissolve and the mixture to gently boil. Let it boil for 5 minutes, then add the apple-vinegar mixture.
- Mix everything carefully together and bring it to a gentle boil again. Cover with a lid and let it boil for an additional 15 minutes.
- Remove the pot from the heat. Keep the pot covered and let it cool for 4-8 hours or overnight, allowing the apples and onions to soak up the sugary syrup and caramelize.
- After cooling, add water to the apple-onion jam mixture. Mix everything together. Then, bring the mixture back to a gentle boil.
- Once the mixture is boiling, reduce the heat to low, cover with a lid, and let the apple onion jam simmer for 1.5 hours.
- Remove the lid and add all the grapeseed oil. Carefully mix the onion jam mixture with the oil and continue cooking on the lowest temperature setting for another 30 minutes. By the end of this cooking time, the jam will resemble more of a solid marmalade than a jam. You’ll need to pack it into jars rather than pour it.
- Once the jam is ready, pack it into jars and process it according to your preferred canning method.
Choose your preferred canning method to preserve your jam
For those processing this preserve using water bath or steam canner, the processing time guidelines at various altitudes are as follows:
0 – 1,000 ft: 5 mins
1,001 – 6,000 ft: 10 mins
Altitudes Above 6,000 ft: 15 mins
Frequently asked questions
Is it possible to adjust the batch size of this jam recipe?
Scaling this recipe is easy, but we advise against making a batch more than twice as big, as it can scorch and burn.
To scale up, proportionally increase the ingredients. To scale down, proportionally increase the ingredients. Also, keep in mind that you also need a larger pot to accommodate the increased quantity of ingredients. Another point is that the cooking time will be somewhat longer due to the larger batch size.
How long does this apple onion jam last?
The shelf life of onion jam depends on various factors, including how it is stored and whether it is canned. Our general guideline is:
- Unopened Jar: If properly canned, unopened apple onion jam can last for about 2 years.
- Opened Jar: If you do not plan to can this jam but instead choose to refrigerate it, you can count for this onion jam to last about 1 year in the refrigerator. Always check for any signs of spoilage, such as mould growth or off odours, before consuming any jams that have been sitting in your fridge for a while.
How to use this apple onion jam?
This apple onion jam is really special. It might not be your usual choice for breakfast toast, but it has loads of other tasty uses:
- Try serving this jam with different cheeses. We love it with camembert, blue cheese, or goat cheese. They go so well together! And you can explore other cheese options to find your own favourite combos.
- We like how the sweetness and acidity of this jam pairs with various grilled meat. Try it with grilled chicken, pork chops, or a steak. We also love it served alongside pan-fried duck breast.
- Use this onion jam as a condiment for sandwiches and burgers. It adds that coveted gourmet touch to even the simplest sandwich out there.
- Stick to a French tradition and serve this onion jam with cured meats like prosciutto, salami, pâté, or foie gras. This is what they call a “perfect pairing”!
- A bit more unusual, but nevertheless, a delicious way to use this onion jam is on flatbreads, especially grilled ones. Spread it over the flatbread before adding toppings like caramelized mushrooms, blue cheese, and fresh herbs. Try it! We’re sure it will be your new lunchtime favourite.
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