Caramelized Onion and Pear Jam

Name: Caramelized Onion and Pear Jam
Prep time: 20 min
Cook time: 1 h 20 min
Total time: 1 h 40 min
Yield: 32 servings (2 tablespoons)
Ingredients: 4 large onions; 2 tablespoons olive oil; 2 tablespoons unsalted butter; 1/2 teaspoon kosher salt; 2-1/2 pounds pounds ripe Bartlett pears; 3/4 cup light brown sugar; 1 tablespoon whole grain dijon mustard; 1/3 cup white balsamic vinegar; 1/2 cup water; 2 teaspoons fresh thyme leaves; 1 teaspoon freshly ground black pepper

User Reviews

5.0

9 reviews

Excellent

Prep Time
20 mins
Cook Time
1 hr 20 mins
Total Time
1 hr 40 mins
Servings
32 servings (2 tablespoons)
Calories
50 kcal
Course
Condiments
Cuisine
American

Caramelized Onion and Pear Jam

Orion Daniels

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This sweet and tangy jam is a wonderful accompaniment to fall or winter cheese boards, dolloped onto goat cheese crostini, or even alongside pork chops. The recipe makes 4 cups of jam.

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Ingredients

Servings

4 large onions , halved and cut into 1/4-inch slices (about 2 pounds)
2 tablespoons olive oil
2 tablespoons unsalted butter
1/2 teaspoon kosher salt
2-1/2 pounds pounds ripe Bartlett pears (about 5), peeled, cored, and cut into 1/4-inch dice
3/4 cup light brown sugar , packed
1 tablespoon whole grain dijon mustard
1/3 cup white balsamic vinegar
1/2 cup water
2 teaspoons fresh thyme leaves
1 teaspoon freshly ground black pepper

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Instructions

In a large, heavy-bottomed pot, melt butter and oil over medium-high heat until foaming subsides. Add onions and salt and cook until onions begin to soften and release their liquid, about 5 minutes. Lower heat and cook, stirring often, until onions are soft and just beginning to brown, about 15 minutes. Add diced pears and continue cooking, stirring often, until mixture is golden, about 40 minutes.
Stir in brown sugar, mustard, vinegar, water, thyme, and pepper. Bring to a bubble, lower heat, and simmer until pears are soft and jam is thick and glossy, about 15-20 minutes. If desired, use a potato masher to break up fruit to reach your preferred consistency (I like to leave my jam chunky). Jam is best served slightly warm or at room temperature.

Notes

Store the jam in the refrigerator in an airtight container for 2 weeks. The jam can also be frozen, leaving about 1/2-inch at the top of your containers for expansion.

Nutrition Information

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Calories 50kcal (3%) Carbohydrates 9g (3%) Fat 1g (2%) Cholesterol 1mg (0%) Sodium 44mg (2%) Potassium 44mg (1%) Sugar 7g (14%) Vitamin A 30IU (1%) Vitamin C 1.8mg (2%) Calcium 10mg (1%) Iron 0.1mg (1%)