After a most adventurous week, I am finally finding a few minutes to sit and write. It has been a seriously crazy and emotional week that kicked off with the girls and I suffering from what we were pretty sure was food poisoning. My in-laws arrived late Monday night, and Tuesday Audley had his heart cath. All of our prayers were answered and any issues he has been having with his heart hopefully will be corrected with cardiac therapy. No blockages or issues with the muscles. God has definitely blessed us and I am glad this nightmare is over!
Last week while making strawberry jam, I also took the time out to make a little Vidalia onion jam since Vidalias have arrive from Georgia at last! This a a true southern treat that everyone needs to try at least once!
When I mentioned the jam, I got several questions regarding this scrumptious treat; the most common being “what do you serve it with?”
Oh! Let me suggest a few ways!
*as a Hamburger topping
*a little on a grilled brie cheese sandwich
*on a New York Strip with a bite of blue cheese
*on top of a baked potato or stirred into mashed potatoes
*in an omelet
*to top a smoked bratwurst
*as an accompaniment to brie en croute
*enjoy with a little spinach quiche
*spread a little on a warm croissant
*or stand at the counter and eat it from the jar.
{You can guess my favorite!}
I don’t really know how to describe this jam; it’s sweet and so savory, it’s a little tangy, and definitely the most unique condiment you could have in your refrigerator.
Here is all you need to make your own Vidalia Onion Jam:
8 cups thinly sliced Vidalia (or any sweet) onion
4 tablespoon butter
1 1/4 cup balsamic vinegar
4 cups granulated sugar
1 cup brown sugar
3 Tablespoons red wine vinegar
1/2 box (1.75 oz package) powdered pectin
1-2 Tablespoons fresh ground black pepper
Saute’ slice onion in the butter on medium-high heat until onions are wilted and transparent. Add the Balsamic vinegar and reduce heat to medium-low; simmer about 35-45 minutes until balsamic reduces and onions are caramelized. Stir occasionally to prevent sticking and burning.
After onions are caramelized, add both the brown & white sugar, stirring quickly, so that they begin to dissolve. Also, add your red wine vinegar at this point. Once sugar has dissolved, add your black pepper. I like to really taste the pepper so I add a full 2 Tablespoons!
Bring mixture to a boil, stirring to keep it from burning. Add 1/2 of a package of powdered pectin, mixing in well. Allow to boil about one minute and remove from heat.
Ladle into prepared jars. At this point you can process the jam to seal the jars or just put them in the refrigerator. I did both just so I could keep mine longer.
Because I used butter to help caramelize the onions, as the jam cool the butter rises to the top of the mixture. It’s fine as long as you are keeping it refrigerated. This will keep about eight weeks.
To serve, I bring the jam to room temp, stir it, and then use it in any number of ways.
Personally all of my family has fallen in love with the jam on top of a grilled pork tenderloin.
I just love the way it melts over the hot tenderloin and flavors it “oh!”, so richly!
Stored in a pretty jar this would also make a lovely hostess gift to any cook-out you are invited too this summer!
I am linking up with Foodie Friday today. Skip on over and check out all the other luscious dishes featured this week!
Fiddle Dee Dee by Jennifer Jones 
First of all, Praise God that Audley is going to be just fine. Phew. What a relief for you all. Hope that you and the girls have fully recovered as well.
Ohhh, so that's what you do with it. It certainly does look and sound as if it would be yummy on a pork roast. Hmmmm….
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Your jam looks amazing. I was not hungry, but reading all the ways to use the jam made my mouth water. I am definitely going to have to give this a try. Thanks for the recipe.
I am so glad your husband is going to be alright. What a scary issue to have behind you.
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How much does this yield and do you process it in a 10 min. water bath? This sounds like a delicious way to use my Vidalia's- Thanks
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