A delicious gift giving idea and great for appetizers on the fly! Add to puff pastry as a little tarts with goat cheese…. Top a brie wheel and wrap in puff pastry for brie en croute…. Make sausage tarts with phyllo, maple sausage and this jam!
**Disclaimer** This is NOT an approved canning recipe. Please do your research and can at your own risk!
Yields 7 half pints
5 lbs onions ( I use a mix of sweet and white onions)
2 Tbsp butter
2 Tbsp EVOO
14 oz Dried cranberries
1 Tsp canning salt
2 Tbsp fresh Thyme leaves
2 Cups maple syrup
*1 cup light brown sugar (optional, add if you like a sweet jam)
1/2 Cup white balsamic vinegar
1/2 Cup white wine vinegar
Fresh cracked black pepper to taste
On low heat, cook the onions down in butter and EVOO 1 1/2 hours, until soft and caramelized but NOT browned.
Add the rest of the ingredients. Bring to a boil on medium heat and cook another 45 minutes until jam thickens up.
Ladle into hot jars leaving 1/4 inch headpsace.
Process 15 minutes in a water bath canner.
Check out my Cranberry Onion Jam with Maple and Thyme video: https://www.youtube.com/watch?v=VOXw5SQzFIw
Enjoy!
~J!
