Caramelised Onion Jam recipe


  • 1 kg Wickham Farms sliced onions
  • 2 Tbsp olive oil
  • 3/4 cup brown sugar
  • 3/4 cup balsamic vinegar
  • 1 tsp fresh thyme leaves
  • 1 tsp fresh rosemary, chopped finely
  • 1 tsp salt
  • 1/2 tsp freshly ground black pepper


  • Place onions and olive in a heavy-bottom frying pan and cook over medium-high heat about 15 minutes, stirring occasionally, until golden brown.
  • Add sugar and vinegar and cook until the liquid reduces and mixture is thick and syrupy.
  • Add fresh herbs, salt, and pepper and cook 1-2 minutes longer.
  • Ladle hot jam into sterilized jars leaving 1/2 inch headspace. Wipe rims clean with paper towel and seal tightly. Turn jars upside down and leave until completely cooled.
  • Check to see jars have sealed. If any haven’t sealed properly, refrigerate them until ready to use. Store the others in a dark cupboard or pantry.