Onion Jam with Concord Grapes

This sweet and savory jam combines the rich flavors of caramelized onions with the juicy brightness of Concord grapes. It’s perfect for adding a unique twist to your cheese boards or sandwiches.

Chef's Cooking Tips

Cook the onions slowly over low heat to bring out their natural sweetness without burning.
Use ripe, fresh Concord grapes for the best flavor and color.
Stir frequently once the mixture thickens to prevent sticking or burning on the bottom of the pan.

Ingredients 0/4

1 quart stemmed Concord grapes 1 large red onion, quartered and thinly sliced ½ cup light brown sugar 2 tablespoons balsamic vinegar

Why This Recipe Works

This jam combines the sweet tartness of Concord grapes with the deep, savory flavor of caramelized onions. It adds a unique twist to any meal and balances well with both savory and sweet dishes. Its rich texture and complex taste make it a delightful homemade treat.

Step 1

Place a clean jar with a tight-fitting lid in a pot of simmering water to warm it up while you make the jam. Give the lid a good wash with warm, soapy water and set it aside to dry.

Step 2

Put the grapes in a saucepan and gently crush them with a potato masher until they start to release their juice. Cover the pan and let them cook over low heat for about 10 minutes, until the grapes are really soft and easy to mash. Take the pan off the heat and let it cool down a bit.

Step 3

Push the grapes and all the juice through a food mill or a fine mesh strainer to get rid of the seeds. You should end up with about 2 cups of pulp—discard the seeds and any leftover bits.

Step 4

Add the chopped onion, brown sugar, and balsamic vinegar to the grape pulp and stir everything together until the sugar dissolves. Bring the mixture to a boil over medium-high heat, then lower the heat and let it simmer uncovered. Keep an eye on it and stir often at first, then more frequently as it thickens, to make sure it doesn’t burn. This should take around 30 minutes. Remember, the jam will set up more as it cools, so avoid cooking it too long.

Step 5

Once it’s thickened to your liking, pour the hot jam into the warm jar, seal it tightly, and let it cool completely. Store it in the fridge and enjoy within a couple of weeks.

people cooked this recipe

By Ryan Parker

Ryan shares simple recipes made for everyday cooking and easy family meals.

Serving Inspiration

This jam pairs wonderfully with cheese boards, especially sharp cheddar or creamy brie. It also works well as a topping for grilled meats, roasted vegetables, or toasted bread. Try it as a condiment in sandwiches for a sweet and savory boost.

Reheating And Storage

Store the jam in sterilized jars and keep it refrigerated after opening. It should last for up to three weeks in the fridge. For longer storage, consider freezing small portions in airtight containers.