Red Onion and Port Jam
This onion jam combines sweet and tangy flavors to make a homemade condiment. It’s a tasty addition to hamburgers, cheese plates, and grilled meats.Recipe provided by the makers of Ball canning products.
Servings: 5 Half-Pint Jars (8oz)
Calories: 302kcal
Ingredients
- 2 pounds red onions quartered and thinly sliced
- ½ cup red wine vinegar
- 1½ cups port wine
- 2 teaspoons salt
- 1 teaspoon ground black pepper
- 1 teaspoon mustard seeds
- 1 cup cold water
- 3 tablespoons Ball ® Low or No Sugar Needed Pectin
- ½ cup sugar
Instructions
- Prepare boiling water canner. Heat jars in simmering water until ready to use, do not boil. Wash lids in warm soapy water and set aside with bands.
- Combine first 6 ingredients in a medium saucepan. Cook over medium heat 15 minutes, or until onions are translucent, stirring occasionally.
- Stir in water and pectin. Bring mixture to a full rolling boil that cannot be stirred down stirring constantly.
- Add sugar, stirring to dissolve. Return mixture to a full rolling boil. Boil hard for 1 minute, stirring constantly.
- Turn off burner and remove from heat. Ladle hot jam into a hot jar leaving a ¼ inch (0.5 cm) headspace. Remove air bubbles. Wipe jar rim. Center lid on jar and apply band, adjust to fingertip tight. Place jar in boiling water canner. Repeat until all jars are filled.
- Process jars 10 minutes, adjusting for altitude. Turn off heat, remove lid, let jars stand 5 minutes. Remove jars and cool 12-24 hours. Check lids for seal, they should not flex when center is pressed.
Nutrition
Serving: 1half-pint jar | Calories: 302kcal | Carbohydrates: 55g | Protein: 2g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.2g | Sodium: 966mg | Potassium: 351mg | Fiber: 4g | Sugar: 33g | Vitamin A: 6IU | Vitamin C: 14mg | Calcium: 55mg | Iron: 1mg
