We call to spoon the jam into 4 (8-ounce) jars, but you can also opt for 8 (4-ounce) jars to spread the love a little further.

Mark Driskill
This Story Originally Appeared On cookinglight.com

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Credit: Jennifer Causey; Food Styling: Chelsea Zimmer; Prop Styling: Thom Driver

Recipe Summary

active:
30 mins
total:
9 hrs 30 mins
Yield:
Makes 4 cups (serving size: 2 tbsp.)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.)

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  • 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.

Nutrition Facts

44 calories; fat 0.1g; protein 1g; carbohydrates 11g; fiber 1g; sodium 93mg; calcium 19mg; sugars 7g; added sugar 4g.
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