how long does onion jam last for once opened

The onion jam will keep refrigerated for up to two weeks, or in the freezer in ice cube trays.
how long does onion jam last for once opened

If you love the flavor of onions, you’ll love this easy homemade French onion dip, too!

Top a round of brie with the stuff and wrap it in puff pastry to make the world’s simplest, and dare I say tastiest, hors d’oeuvre. Add it to a cheese board, charcuterie board, or blend with cream cheese. Serve some up with these fried red potatoes and you’ll wow the dinner crowd. And be sure to try it on this elegant (but easy!) onion mushroom tart.

This savory sweet caramelized onion jam recipe is a great way to preserve onions from the garden. Use this onion jam as a condiment to spice up meat dishes or slather it on a grilled cheese sandwich for a divine meal.

onion jam on a spoon.

Caramelized Onion Jam with Balsamic Vinegar

Yield: 3-4 half pints Prep Time: 15 minutes Cook Time: 1 hour Total Time: 1 hour 15 minutes

Stock the pantry with this savory jam for an easy but elegant appetizer. Perfect for when unexpected guests arrive!

Ingredients

4 pounds sweet yellow onions, sliced
4 tablespoons extra virgin olive oil
1 1/2 cup granulated sugar
1 1/2 cup balsamic vinegar
2 tablespoon finely minced summer savory, or try a combination of thyme and rosemary
2 teaspoon sea salt
1 teaspoon ground black pepper

Instructions

If you do not plan to can this recipe, skip to MAKE THE JAM.

PREP FOR CANNING

Fill a canning pot with water, set the lid in place, and heat on high heat until boiling. It can take awhile for the water to come to a boil, so get it started before you begin making the jam.
Gather the jars youll use, making sure each is clean and free of nicks in the rim, which could impede sealing.
Wash the lids and rings in hot soapy water. (If youre using non-Ball brand lids, prepare as suggested by manufacturer.)

MAKE THE JAM

Put olive oil and onions in a large, heavy bottomed saucepan, Dutch oven, or large skillet over medium heat, stirring only occasionally; cook until golden, about 10-15 minutes.
Add sugar and balsamic vinegar and cook for another 45 minutes or more, until thickened and somewhat syrup-y. Add salt, pepper, and herbs.
Proceed with canning steps or cool and transfer to an airtight container for refrigerator storage.

CANNING THE JAM

Ladle hot jam into quarter-pint, half-pint, or pint sized jars, leaving 1/4″ head space. A canning funnel makes this easy.
Wipe jar rims to remove any jam that may have spilled. A clean rim is essential to a good seal.
Set jar lids in place. Screw bands on finger tight.
Use a jar lifter to gently submerge jars into hot water in the canning pot. Water should cover the top of the jars by an inch. The water will cool somewhat in reaction to the addition of the jars. Return the water to a simmer and then set the timer.
Process for 10 minutes 0-1,000 feet altitude; add an additional minute for every additional 1,000 feet in elevation.
Remove jars from water using the jar lifter and transfer to a solid, towel-covered surface. Allow to cool for 24 hours.
Check seals. Lids should be solid and pulled down tight. (if they flex and pop, the jar didn’t seal; put unsealed jars in the refrigerator and use those first).
Remove rings and wash outsides of jars. Store in a cool, dry place.

Notes

This recipe registers a pH of 3.5, making it safe for water bath canning.

This delicious jam pairs well with pork and chicken, and can turn a simple grilled cheese sandwich into gourmet fare. Spread some on homemade potato bread, top it with cheese (maybe Gruyere?), and grill. Or use it to top a burger!

To use maple syrup instead of sugar, its generally suggested to use 3/4 cup of maple syrup to replace every cup of sugar. Adding the extra liquid may require you to cook the jam down for longer.

Boiling lids or heating above 180°F as once recommended can damage the sealing compound.

Adapted from The All-New Ball Book of Canning and Preserving.

Nutrition Information:

Yield: 32 Serving Size: 1 grams Amount Per Serving: Calories: 35Unsaturated Fat: 0gSodium: 62mgCarbohydrates: 8gSugar: 6g

browned onions on a spoon with baguette slices in the background.

Safety First!

Canning is an excellent way to preserve food for the pantry, but there are some important safety considerations to keep in mind. The recipes on this site have been made following safe canning procedures by a certified Master Food Preserver.

Know the difference between water bath canning and pressure canning. Low acid items must be pressure canned for safety.
Altering ingredients may change the recipe’s pH, posing a safety issue. I highly recommend investing in pH paper to test your products for acidity level when canning. Note: For safe water bath canning, the Hawaii Master Food Preservers suggest a pH of 4.2 or lower in the tropics. In other regions, the recommended pH is 4.6 or lower.
Use the proper jars and lids. Never reuse lids, with the exception of the Tattler or Harvest Right hard plastic lids that are intended for such a purpose.
For more on canning equipment, please go here.
Want to learn more? The National Center for Home Food Preservation is the go-to resource for safe canning information.

101306 | Stonewall Kitchen

how long does onion jam last for once opened

You’ve Been Storing Onions Wrong Your Entire Life

FAQ

How long can I keep caramelized onions in the fridge?

Refrigerate caramelized onions in a tightly covered container for up to 1 week. Freeze caramelized onions in a freezer safe zip top bag or a freezer safe container for up to 3 months.

Does onion marmalade go off?

Step 3. Pot while hot into warm sterilised jars and seal with vinegar-proof lids. Store in a cool dry place and use within 3 months. Keep in the fridge once opened and use within a couple of weeks.

How long can sauteed onions last in the fridge?

Cooked onions should be stored in an airtight container and refrigerated as well. Like most leftovers, cooked onions will last up to four days in the fridge. Another bonus of refrigerating onions is that the cold slows down the enzymes responsible for those pesky onion tears.

How long does Homemade Jam last?

The shelf life of homemade jam can vary significantly, depending on these factors. In general, an unopened and properly sealed jar of homemade jam may remain fresh for at least a year when stored in a cool, dark place. Once opened, refrigeration is recommended, and the jam should be consumed within one to two months for the best taste and quality.

How long does homemade jam & jelly last?

Homemade jam and jelly can last for a long time, depending on factors such as ingredients, storage conditions, and preparation methods. Typically, homemade jam will last around 6 to 12 months when unopened and stored properly. Once opened, it should be consumed within 1 to 3 months to ensure the best taste and quality.

How long can you keep Jam in a pantry?

Keeping jam at room temperature in the pantry is a safe way to extend its shelf life since it’s best to keep it in a cool, dry place away from direct sunlight and extreme heat sources. However, a jar stored in the pantry should be used within the first twelve months of storage if you want to get the most out of it.

How long do sugar free jams last?

They can last up to about a year in the pantry and unopened, past the “best by” date. Sugar-free jams can last six to nine months, also in the pantry and unopened. Once opened, low sugar and sugar-free jams should be fully consumed within nine months. With fewer preservatives and precise canning methods, they last a shorter period.