You’ll give this gift with pride. The jam tastes rich and onion-mellow, with the perfect level of sweetness and a good bit of spice to add an extra layer of flavor.
- 5 lbs Onions
- 1/2 Cup Dark Brown or Coconut Sugar
- 1 Tbsp Minced Fresh Garlic
- 1/2 tsp Ground Cardamom
- 1 tsp Ground Cinnamon
- 1/4 tsp Black Pepper
- 2 Tbsp Pure Maple Syrup
- 1 Tbsp Organic Apple Cider Vinegar (Bragg's)
Stir together first 7 ingredients in a 6-quart slow cooker. Cover and cook on HIGH until onions are deeply softened and mixture is slightly soupy, about 7 hours. Remove lid, and continue to cook until most of the standing liquid has evaporated, about 1 more hour.
Turn off slow cooker, and stir in syrup and vinegar. Cool mixture 30 minutes. (If mixture still has standing liquid after 1 hour of uncovered cooking, strain into a medium saucepan, reserving onions, and add syrup to liquid in saucepan. Cook over high until reduced to about 1/4 cup, 12 to 15 minutes. Stir vinegar and reserved onions into reduced syrup mixture. Cool 30 minutes.)
Stir vinegar and reserved onions into reduced syrup mixture. Cool 30 minutes.) Transfer mixture to a food processor. Pulse until chunky but spreadable, about 10 times. Divide evenly among 4 (8-ounce) jars. Cover and store in refrigerator up to 2 weeks.