Ingredients
Scale
- 4 pounds sweet yellow onions
- 4 tablespoons extra virgin olive oil
- 1 ½ cups granulated sugar
- 1 ½ cups balsamic vinegar
- 2 tablespoons finely minced summer savory (or thyme and rosemary)
- 2 teaspoons sea salt
- 1 teaspoon ground black pepper
Instructions
- Start by preparing your canning equipment: fill a canning pot with water, place the lid on, and heat until boiling. Ensure jars are clean and lids are washed.
- In a heavy-bottomed saucepan over medium heat, add olive oil and sliced onions. Cook until golden brown (10-15 minutes).
- Stir in sugar and balsamic vinegar; continue to cook for about 45 minutes until thickened to syrup-like consistency.
- Mix in salt, pepper, and minced herbs before transferring the hot jam to prepared jars for canning.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Appetizers
- Method: Canning
- Cuisine: Gourmet
Nutrition
- Serving Size: 2 tablespoons (30g)
- Calories: 60
- Sugar: 14g
- Sodium: 240mg
- Fat: 3g
- Saturated Fat: 0.5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 0g
- Protein: <1g
- Cholesterol: 0mg