Description

Caramelized Onion and Pear Jam is a sweet and tangy condiment perfect for enhancing cheese boards, spreading on goat cheese crostini, or serving alongside pork chops. Made with slow-cooked onions, ripe pears, and a blend of spices, this jam offers a rich depth of flavor with a hint of mustard and balsamic vinegar, making it a versatile addition to your fall and winter gatherings.

Ingredients

Vegetables and Fruit

4 large onions, halved and cut into 1/4-inch slices (about 2 pounds)
2-1/2 pounds ripe Bartlett pears (about 5), peeled, cored, and cut into 1/4-inch dice

Oils and Fats

2 tablespoons olive oil
2 tablespoons unsalted butter

Sweeteners and Seasonings

½ teaspoon kosher salt
¾ cup light brown sugar, packed
1 tablespoon whole grain Dijon mustard
⅓ cup white balsamic vinegar
½ cup water
2 teaspoons fresh thyme leaves
1 teaspoon freshly ground black pepper

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Instructions

Heat fats and soften onions: In a large, heavy-bottomed pot, melt the butter and olive oil over medium-high heat until foaming subsides. Add the onions and kosher salt, cooking them until they begin to soften and release their liquid, about 5 minutes.
Caramelize onions: Lower the heat to medium-low and cook the onions, stirring often, until they become soft and just start to brown, approximately 15 minutes.
Add pears and cook: Stir in the diced pears and continue cooking the mixture, stirring frequently, until it turns golden and the fruit softens, about 40 minutes.
Add remaining ingredients and simmer: Incorporate the brown sugar, whole grain Dijon mustard, white balsamic vinegar, water, fresh thyme leaves, and freshly ground black pepper. Bring the mixture to a gentle bubble, then reduce the heat and simmer until pears are soft and the jam is thick and glossy, about 15-20 minutes. Use a potato masher if you prefer a chunkier or smoother consistency.
Serve and store: The jam is best served slightly warm or at room temperature. Store it in an airtight container in the refrigerator for up to 2 weeks or freeze for longer storage, leaving about 1/2 inch of space for expansion.

Notes

Store the jam in the refrigerator in an airtight container for up to 2 weeks.
This jam can also be frozen; make sure to leave about 1/2 inch of headspace in your container to allow for expansion.
The consistency can be adjusted by mashing the fruit during the final cooking stage to your desired thickness.
Serve this jam warm or at room temperature for the best flavor experience.

Prep Time: 20 minutes
Cook Time: 1 hour 20 minutes
Category: Condiment
Method: Stovetop
Cuisine: American