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Onion Jam

Not only is this jam great on burgers, it is perfect served alongside grilled or roasted meats or as an addition to a cheese and charcuterie plate.

  • Yield: 1 cup


  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 4 cups thinly sliced red onion
  • 1/2 cup apple cider
  • 1/2 cup cider vinegar
  • 1/4 cup sugar
  • 1 sprig fresh rosemary
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon freshly ground black pepper


  • Heat the olive oil and butter in a medium heavy-bottomed nonreactive saucepan over medium heat. When it is hot, add the onion and cook for about 15 minutes, stirring as needed, until it is caramelized.
  • Add the apple cider, vinegar, sugar, rosemary sprig, salt, and pepper. Reduce the heat to medium-low and cook for another 30 to 35 minutes, stirring occasionally, until the onion has reached a jam-like consistency.
  • Discard the rosemary sprig and set the jam aside to cool before using, or cover and refrigerate for up to 1 week.