Sweet Onion Jam
This jam is a wonderful accompaniment to burgers, chicken, pork, and sandwiches. Use on bruscetta with cream cheese or ricotta.
1/4 cup real butter
3 tablespoons olive oil
4 pounds sweet onions, thinly sliced, then quartered
1 cup sugar
1/2 dark brown sugar
1 cup balsamic vinegar
2 tablespoons lemon juice
1 teaspoon salt
Melt butter in a large skillet; add sliced onions. Cook on medium heat until onions are caramelized.
In a pot, add remaining ingredients and bring to a boil. Reduce heat to medium. Add the onions to the mixture in the pot. Cook until thickened.
Fill sterilized jars with onion mixture, leaving 1/2-inch headspace. Add sterilized lids and rings. Process in water bath canner for 15 minutes.
Makes about 5 half-pint jars.
Adapted from recipe found in "The Complete Book of Small Batch Preserving" by Ellie Topp.