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Savory Jams
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Savory Jams

A trio of sweet & savory jam toppings.

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35 min
Prep Time
1 hr 30 min
Total Time
48
servings

Ingredients

Apricot Onion Jam

2 tablespoons Land O Lakes® Butter

1 large (1 1/2 cups) yellow onion, chopped

1/2 cup chopped dried apricots

1/4 cup firmly packed brown sugar

1/4 cup honey

1/4 teaspoon salt

Tomato Rosemary Onion Jam

2 tablespoons Land O Lakes® Butter

1 medium (1 cup) white onion, chopped

1/3 cup firmly packed brown sugar

1 (14.5-ounce) can petite diced tomatoes, drained

1 teaspoon chopped fresh rosemary

Bacon Balsamic Onion Jam

3 slices thick-cut bacon,  chopped

2 medium (2 cups) red onions, chopped

2/3 cup water

2/3 cup balsamic vinegar

1/2 cup firmly packed brown sugar

1 teaspoon Dijon mustard

 

 *Substitute 5 slices regular bacon.

How to make

  1. STEP 1

    Apricot Onion Jam:  
    Melt butter in 2-quart saucepan over medium heat; add onions. Cook 3-5 minutes or until slightly softened; add apricots, brown sugar, honey and salt. Cook, stirring occasionally, 15-20 minutes or until almost all liquid is evaporated and jam is slightly thickened.

  2. STEP 2

    Tomato Rosemary Onion Jam:
    Melt butter in 2-quart saucepan over medium heat; add onions. Cook 3-5 minutes or until slightly softened; add brown sugar, tomatoes and 1/2 teaspoon rosemary. Cook, stirring occasionally, 15-20 minutes or until almost all liquid is evaporated and jam is slightly thickened. Stir in remaining rosemary.

  3. STEP 3

    Bacon Balsamic Onion Jam:
    Cook bacon in 2-quart saucepan over medium heat 5 minutes or until browned and cooked; add onions. Continue cooking 3-5 minutes or until onions are softened; add all remaining ingredients. Cook, stirring occasionally, until mixture just comes to a boil. Continue cooking 35-40 minutes until almost all liquid is evaporated.

Read the Story Behind the Recipe

Tip #1

- Use jams as a sandwich spread, to top brie or goat cheese, mixed into cream cheese as a dip or spread, added to a panini sandwich, or as a topping for beef or pork.

Tip #2

- Each jam recipe makes 1 cup. Leftover jam can be kept up to 2 weeks in refrigerator. Store in airtight container.

Nutrition (1 serving)

60 Calories
1.5 Fat (g)
5 Cholesterol (mg)
50 Sodium (mg)
12 Carbohydrates (g)
1 Dietary Fiber
0 Protein (g)
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