Canning Caramelized Onion, Fig, Balsamic Jam | A Delicious Canning Recipe
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- เผยแพร่เมื่อ 10 ก.ย. 2024
- #HomeCanning #Canuary #BackYardHomesteading #HomePreservations
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Foolproof Preserving: A Guide to Small Batch Jams, Jellies, Pickles, Condiments & More: amzn.to/3sBQFjC
Ball Complete Book of Home Preserving: amzn.to/2MBEwMd
Canning Supplies: amzn.to/30HRxr1
As you can see in my video I didn't follow these recipes fully. This is how I cook. I find something I like then adapt it to what I want. I did not realize the fig0balsamic jam recipe is not a canning recipe until after I was typing this out. Please do your own research on canning.
Fig-Balsamic Jam Recipe:
1.5 pound figs
1 cup sugar
1/2 cup balsamic vinegar
1/2 cup bottled lemon juice
2 teaspoons yellow mustard seeds
1.5 teaspons minced fresh rosemary (I forgot to add this....)
1/4 teaspoon pepper
pinch of salt
1) Bring all ingredients to a boil in 12-inch nonstick skillet over medium-high heat. Reduce heat to medium-low and simmer, stirring occasionally until rubber spatula leaves distinct trail when dragged across bottom of skillet, 20-30min.
2) Transfer jam to food processor and pulse until uniformly chunky, 4-6 pulses. Let jam cool slightly.
3) Using funnel and spoon portion jam into two 1-cup jars. Let cool to room temperature and serve. (jam can be refrigerated for up to 2 months)
Caramelized Onion Jam
4 whole garlic bulbs (I didn't add this)
1 teaspoon canola oil
5 cups chopped onions
1/4 cup butter
3/4 cup cider vinegar
1/2 cup bottled lemon juice
1/4 cup balsamic vinegar
1.5 teaspoons of ground mustard
1 teaspoon salt
3/4 pepper
1/4 teaspoon ground cloves (I didn't add this)
1/2 teaspoon ground ginger (I didn't add this)
6 cups sugar
1 pouch liquid fruit pectin
1) Remove paper outer skin from garlic. Cut top off garlic bulbs, brush with oil. Wrap the bulbs in foil and back at 425 for 30-35 min or until soft. Cook for 10-15 min.
2) In a Dutch oven, saute onions in butter for 30-45 min or until lightly browned. Squeezed soften garlic into pan. Stir in the cider vinegar, lemon juice, balsamic vinegar, mustard, salt, pepper, ginger and clove. Bring to a rolling boil. Gradually add sugar, Stirring constantly. Return to a boil for 3 min.
3) Add pectin, bring to a full rolling boil. Boil for 1 min, stirring constantly. Remove from the heat, let stand for 3 min. Skim off foam. Pour hot mixture into hot jars, leaving 1/4 inch headspace. Wipe rims and adjust caps. Process for 10min in a boiling- water bath.
pro tip...Caramelize onions in a crock pot! so much easier and they don't need babysitting I put mine in for about 10 hours on low.
Good to know!
Genius
Totally agree. Works perfectly and you don't have to babysit them.
Thanks. I'm doing this! I've done onion jam before but never with figs. Gonna try this recipe for sure!
Wow what a great idea. Thanks for sharing😊
One of my favorite homemade pizzas is a bechamel sauce, small cubes of crispy oven roasted potatoes, caramelized onion , pieces of thick cut bacon (optional) & a bit of gruyere cheese (or whatever you like). This jam would be great on that too!
that sounds amazing!! thank you for the great tip!
That pizza sounds amazing!!
I love making caramelized onions and then dehydrating and making onion powder. So yummy!
Oh my gosh! Yes
Dehydrate the caramelized onions for powder?
I wonder if freeze drying would work with caramelized onions for onion soup?
Crock pot is a great idea. If you didn’t plan ahead for the crockpot, put your onions in the microwave (I know, sounds crazy) in two batches for 7-8 minutes, then put them in the melted butter in the pan while your second batch softens in the microwave. My mom did this every time she needed carmelized onions. She could get them browned up on the stove in 10 minutes after the microwave. Sometimes she would throw the second batch right in with the first batch and cook it 5 extra minutes, but if making French onion soup she would empty the first batch into a bowl and then combine the two when 2nd batch was done. This works great for smaller quantities as well.
Thanks for all your inspiring videos and your sweet demeanor ❣️
I agree, about leaving out ginger and clove. There’s enough flavor with everything else. 👍🏼
So I know this is an older video but I was so intrigued by it that I walked into the kitchen to tell my husband about it. (I call him the Flavor Master). I kid you not, he was making a dressing for our salad with figs, onions, balsamic vinegar and mint and basil. Definitely will try this jam.
Your channel makes me want to start making homemade things even though I've never been into that type of thing, lol. I wish we could be real life friends, you're so awesome!!
That would be awesome :)
Same!!!! I have so many plans!!!! 😆
Hi Becky how refreshing it is to see a young person with old world values taste of home recipe books are the best the recipes submitted are old many of them they have definitely stood the test of time for sure I am binge watching your channel absolutely one of my favorites wish you all the best stay safe and stay healthy god bless
Hey! I noticed you have an eighth note cut-out in your wooden spoon. Are you musical? I am a church music director so I was wondering where I might find utensils like that. 😁
The Taste of Home cookbooks are the best. I collect them. There's an ancient (Lol) bookstore in my city that sells the Taste of Home cookbooks for $1.75. 😎😂
Becky, I just wanted to say thank you so much for sharing this recipe! I made this and shared it with a friend of mine and she put it on ribs and she said they were absolutely fantastic! Mine did not jell up as much so it was more of a bar-b-que sauce. Again thank you so much!! Oh, I used the suggestion from a comment poster below who said to use the slow cooker for the caramelized onions and It works fantastically!! Thank you to all!!!!
Do the onions in the crock pot get any color on them at all?
Hi, my name si Becky, im going to make a dish ive never done before, im not going to follow a recipe because lets face it, i dont like following recipes 😂 but i will kindly link one down below if thats your thing. And its going to be Amazing! We love you Becky! And congrats on 700,000!
I really really love how you adjust your recipes to use what you already have. Very efficient and frugal
Oh oh also fig apple and hazelnut jam it's actually a compote but it's awesomely delicious and if you want to serve a fancy thing for people you take the little cocktail breads and toast them and then you put the jam on and then you put a half moon slice of fresh apple on top of that it's delicious!
i just try this recipe and it was a little hard because i'm in france and we don't use "cup" but i finally made it and it was so so good , thank you so much for all the recipe you share with us
Lovely please share the combined recipe
Omg! I would love to see what cookware, bakeware, and all the materials you use to cook! I'm starting my own family and I want something that would last me so much time and make me feel excited every time I go to the kitchen ❤
I can tel your food is good because you cook with a lot of attention and love.
I love your videos! You are so natural in front of the camera. Your videos look very professionally done 😊
thank you so much!!
Thanks for the leg work. I am for sure going to make this. The only difference is I will can them in 1/2 pint jars. I assume the time will be the same as a pint jar.
I've done onion jam before but never with figs. Gonna try this recipe for sure! Keep canning girly. Also, I dice my romas and don't peel them either but I do get the seeds and juice out for a prettier product. Great family project the kids look forward to every year!
You really make me want to try canning. It’s just me, so I don’t need 12 jars of anything, but I think I may give it a shot and start with apples ore something. Will see if the library has that canning book. Thanks for sharing Becky.
12 jars is 1 jar per month. Reframing the quantity makes it seem smaller/more manageable.
You should! :)
We should normalize shared neighborhood cooking/canning/preservation.
Start with jams and buy a Ball canning book from Amazon. Ball blue book is a great start.
Just made this yesterday and I will definitely be making this every year
Turned on youtube for music to get started on homework but got distracted with yet another AcreHomestead video. Love your videos. I binge watch them often lol
They are Calamari figs. My grandmother had a tree. They are either yellow or green. ha I have a huge mission fig tree and was looking for a vidalia fig sauce recipe, couldn't find it, and your site came up. Excellent! Looks delicious!
You know Becky you have helped me overcome the fear of pressure canning
I made this last year and it came out amazing! Just found the video to make it again this year. Thank you thank you!
I made one red onion and cranberry jam. Was yum 😋
I love love love love doing onions in crock pot or roasting pan on low overnight. Boom! Canning in morning and they ready!
I have a bottle of fig balsamic vinegar and I can tell you that figs in balsamic go very well together and of course onions do as well. If you want to caramelize your onions quicker add a pinch of baking soda it is a chef's trick and it makes them break down in caramelize within minutes.
Danke!
Aw thank you Petra! I am so glad you enjoy this video!
Looks delicious Becky. Now I wish I was in SC picking figs off of the fig tree at my late grandparents home so I can make this.
Oh my, what a wonderful and tasty recipe. Becky, I love watching your videos.
🧡 caramelized onions 💚 figs
I have made strawberry fig jam and its really good. Its like strawberry jam but you use strawberry jello to make the figs taste like strawberries.
That’s such a cute wooden spoon, with an 8th note cut-out!
Can I substitute dried figs, two 10 oz containers for the 1.5 lb of fresh figs? I can't find fresh figs.
This looks so good.
I bet this will be amazing as a spread mixed with “labneh” or feta cheese yummm
I use a Victorian steam canner for boiling water canning now. It eliminates the need for a huge pot of water for water bath canning. If u use one u will never go back
Wish there were more approved recipes for figs.
I know I will love this because I love grilled cheese sandwich with caramelized onion and bits of fig. I love figs! I don't eat them a lot because I want to keep them "special".
Great idea to make these two things together.
Make sure you are storing the mylar.bags jars in totes. That way you can save them from MICE. As well as food you store in glass jars need to be storage in a cabinet or dark place so no light in the jar and earth quakes are a problem. They also makeing mylar in different styles and companies.
Excellent video, excellent recipe! Just making it now, and combining the recipes as well. For anyone else wanting to try this out, I’d recommend using only half of the lemon juice, and vinegars in the recipes combined. Then add more as you go to your liking. I used 1/2 cup lemon juice, 1/2 balsamic vinegar and 1/2 apple cider vinegar. I wish I would’ve used only one of the vinegars instead of both (just my preference) or maybe 1/4 of each and then adding as I taste. I did use 6 cups of sugar. Very tasty! I admire all your hardwork, Good job! :)
Thanks for letting people know!
Your chutney/jam would be fabulous served over a block of cream cheese! was also going to suggest crock pot method for caramelized onions.
I’m totally doing this for Christmas gifts this year! Thank you!
I think you might have white figs. They are green when ripe and don't turn dark. I have 3 white figs trees and i can't wait to try this recipe! Thank you!
Oh that looks so good. I have never even eaten figs but clearly I will have to give it a try
Would really love to know how you use this. My sil has a fig tree that produces so many figs every year. Would love to try this but just unsure if it’s use??
Very nice! Looks delicious! I made some Ginger/Lime jam about 9 years ago and only the adults liked it but we really liked it!
Thanks! I’m so excited for it!
Hi Becky! I’m so excited to find your channel! Your eagerness to learn, experiment, and try EVERYTHING is so contagious! What kind of salt do you use and what are YOUR favorite TH-cam channels?
This looks and sounds absolutely delicious 🤤
Thank you!! Im making this for Christmas
That looks awesome! I'm still watching, so maybe you do at the end, but when I vary from a tested recipe I use kombucha test strips to test the pH. Water bath canning should be under 4.6, it just helps ease my mind because I can't seem to stop changing up the recipes for my tastes😜
Wow that’s a great idea! I’m going to order some!
Various pH testing meters are out there - what works best for any of us may vary a lot based on budget, preferences, frequency of use, etc.
I want to do this next year... Thank you!!
I love the idea of using used lids for jarred items that you not canning. Heard that from another video of yours I think. I have always wanted to can, I have an unopened Pressure cooker in storage but hate the thought of wasting the lids now I have an idea of how to use them and not throw them out.
I saw in the video where you add the Apple cider vinegar, but did you end up adding balsamic as well? I also saw in the written recipe where you list out items that were omitted, just didn’t see that one included.
Also, curious how are these holding up? I noticed you mentioned the balsamic one was not intended for canning/water baths. The jam/chutney looks delicious! I think I’ve told 3 people about it and your videos. Love your content and passion for all things cooking and homesteading
I love this one!! I need to make this one!
caramelized onions are my favorite
me too!
Thanks.... looking forward to see how you use them.. I do not can unless I can use it for more than one thing..
this could be frozen too! thank you for watching!
You are very creative!
Thank you! 😊
Good idea to leave out the spice on your first attempt at the recipe. You can always add the spices later if it seems correct for the final recipe you use the chutney for.
it's so good without the spice! thank you!
I want to caramelize onions now
Please share. Thank you were they fresh or dried berries?
Looks so good I did fig jam this is on my list!
This looks amazing!! I try to eat pretty seasonal and fig season is over where I live so I will definitely try this next year 😊
it is always fun to enjoy something seasonal on the off season when it is canned!
Oh my god, this sounds divine; I'm definitely going to make this!
Boy HOW LUCKY is Josh to sample your cooking. Mmmmm
I shouldn't watch your videos at 0145 UK they make me hungry
I do figs with flavored with jello. To make preserves
I am intrigued by the 'figs flavoured with Jello'. I would appreciate it if you could share how you do it. 😀
This looks so good! I want to try it when I can get my hands on figs again :)
Thanks!
that look so good
I did the too bit also added cranberries
yum
Looks real good
Looks to be an Adriatic Fig tree that you have 💜 new subscriber! Love your channel!
Oh wow thank you I didn’t know that
@@AcreHomestead Ischia Fig is a common green fig, not that green is common, sold in the larger stores here in the Southeast. You may have to use photos and taste profiles to narrow it down.
Rosemary port fig Jam:) I make that often. So delicious!!! Fig anything is so good!! My figgy tree only has one on it so far, it's a baby still.
that sounds do yummy. and with some cheese and french bread! yum!
@@AcreHomestead extremly delicious with homemade almond crackers and goat cheese!
That looks good. Thank you for sharing with us.
Thanks for watching!
Yum.
Great to know! I’ll have to try it! I’ve never seen figs that huge! Just a heads up, though. I noticed that one of the burners on your stove top has the double ring on it. When you’re cooking, and you have the full burner on and the pot or pan doesn’t extend to the edge of that burner, then you are just wasting energy. The smaller burner should’ve been the only one on for that pot. Thanks for the recipe!!!
It's so good! We have been putting it on hamburgers instead of catchup. You could us plums instead and it would be really good too. This fig give good texture though with their little seeds.
Thanks for the tip. I never noticed that before!
I was just wondering why do you take the ring off the jar after the jars & contents are boiled? I don’t know anything about canning so am just curious 😁. Love your vlogs & am a new subscriber so I am starting from the beginning. ❤️🇬🇧
Pretty work... bet the whole kitchen smelled great
Thanks!
Just made it! Yum!
Gotta love electric range tops! They go from zero to a hundred really fast. I have one and it drives me crazy!
Agreed.
I was not able to find the recipe for this in writing, also the balsamic onions, I dont normally do U Tube, so would love a place to just find the printed recipe and print it out. Yes, I am a boomer, cook books are best for me.
You have to open the “description box” for the video to find the recipes and lots of other useful information. When TH-cam content creators say they will leave information “down below” or “underneath the video”, they are talking about this same location.
If you are using TH-cam on a smartphone or tablet, you should be able to click on the title of the video that is displayed underneath the video. This should open/expand the description box for you.
Hope this was helpful!
I got all tge ingredients for this yeah. I'm so Gona make this....thank u
Hope you enjoy!! Let me know how you enjoy it!! It's soo sooo good on hamburgers! That is our favorite use right now for it.
Excited to try this. I recently heard you shouldn’t double JAM recipes. Something about how the pectin reacts. Just thought I’d share. Loving your cooking vlogs!!
Thanks!! I have heard that too but I have always done it and they have all set so I just risk it for the over all time savings....
@@AcreHomestead do you have more than one canner? Or use bigger jars? Most of my jam
Recipes (from that favorite Ball book!) make like 10 jelly jars!
thanks for the recipe. looks delicious
It so yummy :)
I recently watched a video where you harvested tons of onions this year (2022). I would love to see a video on canning caramelized onions. Could you do a new video on this process? I am allergic to figs, so I would appreciate a new video without figs.
Awesome 👍
Hi Becky I am going to make this recipe hopefully this week. The Caramelized onion jam recipe calls for liquid pectin how did you change to powder and how much did you use? Also the fig jam did not call for pectin?
Can you do a video showing us how you use this jam/chutney? I’d love some ideas before I dive into making this.
Ok, I really want to try this but in my hometown (Maine) I can't find fresh figs all i can find is the ones you can find in the bags. Do you think it will still come out the same?
Thanks for sharing. Sounds super.
Thanks! Thanks for watching!
I am going to make this and your strawberry jam...🥰😍
Let me know how it goes on instagram!!
You doubled the recipe but then only put 7 cups of sugar in it? Do you mind creating a new recipe to tell us exactly what you did? This sounds amazing! You have to fill in the onion-fig-balsamic vinegar gap for the rest of us!!
Oh p.s... "roiling boil" hehe!
Yes, I'd love your new combined recipe also! I really would love to try and make this!
Yum. I want some
You can!
I love the ping!!!!
What state are you in. Then I'll also know where figs will grow. Thanks for all the great videos, nice to see a young lady canning.
southwest Washington
Figs will grow just about everywhere. My parents in Alabama have the best, sweetest fig trees & I have friends in Vermont with fig trees.
Thank you ladies.
did you use WW onions? I had a carmelized onion jam at a party once, I literally stood at the counter eating it like a pig, it was SOOO GOOD
they were just yellow onions
What do you eat it with?
I loooooove caramelize onions, but have never encountered this. Would love to know.
Also just wanted to say that what you made is more of a chutney. Would be wonderful with chicken and pork or even lamb.
I watched this a while ago but now it’s onions season again how did you like the final product are there any changes that you would make before I start lol
This looks amazing... I want to try this on burgers ASAP!
I’ll make some this weekend!
I also make mincemeat jam and I make a breakfast apple jam the tastes just like a lovely homemade apple pie. I make other jam as well but those are my two sort of you can't get it in the store jams. :-)
Hey Becky! Just wondering how the product held up for the long haul. Want to make this but got a bit concerned when u said one of the recipes wasn’t meant for regular canning. Can we get more information/verification please?