Sweet, savory, and oh, so simple.
By America's Test Kitchen | October 23, 2012
<< Back to Article: How to Make Caramelized Onion Jam
will test it. can it be water bath canned?
I follow a similar recipe from a book called Putting Up More that is water bath canned. the key to water bath canning is the ph level. it must be below a certain ph to be safe. you can buy ph test strips and test it before canning ( the whole method is explained in the book I mentioned above) as this particular recipe is written, Im not sure. there may not be enough acid (vinegar).
Is there a way to make this without using port, for people who can’t have alcohol? Thanks.
Instead of port wine, perhaps you might consider sapa. (A cooked grape must. It’s an artisanal grape syrup.) Or you could try a real quality balsamic vinegar, but not the cheap stuff for salad dressings.) You can get some real good deals on quality food like these at M*rshalls or *J Maxx.
As for canning the jam — it’s a cinch. I have all the canning gear, but I prefer the oven method. No burning or scalding yourself like a water bath. Nope. I sterilize the jars and covers in the oven, fill and then seal them. I then put them back in the oven until I hear the “pop” sound. I find anything containing a lot of tomatoes is a pain to can, but using the oven method works every time for me. Hope this helps!
Jas, yes, you can use any deep purple grape juice if you can’t find “must.” You are only looking for the grape flavor and aroma, not the alcohol anyway.
Every thanksgiving I make a caramelized onion gravy, the gravy base is very similar to this, except lots of butter and balsamic vinegar instead of port. This looks like a very nice item to have in the pantry.
Could you use a crockpot/slow cooker instead of a dutch oven? I think I’ll give it a try and see what happens…
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