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BLAAK Onion Jam

adapted from Beekman 1802
Servings 1 half pint jar


  • 1 Tbsp Kerrygold butter
  • 4 cups Vidalia onions chopped into chunky bits (about 2 large onions)
  • salt & pepper to taste
  • 1 cup balsamic vinegar
  • 1/4 cup pure maple syrup


  • In a large saute pan, heat 1 Tbsp Kerrygold butter (you can use other butter, but why not use the gold standard?). Add your chopped onions to the pan and allow them to caramelize, stirring periodically to ensure they’re not sticking to the pan. Once golden brown and very tender, season with salt and pepper to taste.
  • Add the balsamic vinegar and allow it to cook down to a thick syrup, stirring periodically. This could take up to one hour, but DON’T WALK AWAY!
  • Add the maple syrup and allow to cook down to a thick syrup, stirring periodically. This can happen faster than you think–this is the critical stage. Give it your attention because it goes from WOW to YUCK pretty quickly here if you miss it.
  • Once nicely thickened, remove from heat and transfer to a sterilized half-pint mason jar.


The original instructions mention inverting the jar to seal it–this is not the best canning advice. The acid content is high and likely, this would be somewhat shelf-stable, but I don’t feel right advising you to follow through on this practice. Rather, pop it in your fridge to use within a month. You only have one jar anyway so why not? Great as a topping on sandwiches, burgers, etc. It has a strong flavor so be sure to pair something with it that mellows it out, like goat cheese.