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Export 4 ingredients for grocery delivery
Step 1
If canning, prepare a water bath canner, jars and lids before beginning. If not canning, no worries, just let it cool on the counter in jars before storing in the refrigerator.
Step 2
Heat oil in a heavy-bottomed pan or Dutch oven over medium-high heat, then add the sliced onions and stir to coat.
Step 3
Reduce the heat to medium and cook the onions for 45-50 minutes, stirring often.
Step 4
Prepare jars and a hot water bath.
Step 5
Add maple sugar to the cooked onions and stir to dissolve the sugar.
Step 6
Increase the heat to medium-high and cook the onions and sugar for 3-4 minutes, stirring constantly.
Step 7
Carefully stir in the vinegar and lemon juice, being cautious of splattering and vinegar vapor.
Step 8
Reduce the heat to medium and add salt to the mixture.
Step 9
Cook the onion mixture until the vinegar has reduced to a sticky syrup, about 10-12 minutes.
Step 10
Pour or ladle the hot jam into prepared hot jars, leaving ½ " headspace at the top of the jars.
Step 11
Wipe the rims of the jars with a clean cloth, and apply the 2-part canning lids.
Step 12
Preserve the homemade onion jam using a hot water bath canning method for 10 minutes, adjusting time if necessary for altitude.
Step 13
After processing, turn off the heat and leave jars in the canner, uncovered, for 5 minutes. Remove the jars from the canner and let them cool for 12-24 hours, then check that the jars have sealed. Refrigerate any unsealed jars.
Step 14
Sealed red onion jam will retain peak quality for up to 18 months stored in a cool, dry place or pantry. Refrigerate the jam once opened.
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