Onion Jam with Concord Grapes

Ingredients 0/4

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.