Sweet Savory Pruneonion Jam

Recipe Introduction

Quick Hook

Sweet and Savory Prune Onion is my new obsession. It pairs sticky prunes with sweet, slow cooked onions.
Think tangy balsamic, a splash of port, deep caramel notes.

Julia Child said people who love to eat shine brightest.

I first made this on a rainy Sunday. My kitchen smelled like a cozy pub.
Honestly, the neighbors asked for a taste.

Brief Overview

This jam borrows from English chutney tradition. It nods to Mediterranean onion jam techniques too.
Difficulty is medium but totally doable at home.

Prep takes 15 minutes. Cook time runs one hour. Yield is about 2 to 2.5 cups.
That makes roughly sixteen two-tablespoon servings.

Main Benefits

Top health perk comes from prunes. They offer fiber and natural antioxidants.
This acts as a brilliant sweet condiment for cheese.

Serve it on boards with crackers and aged cheddar.
It shines on roast pork and grilled sausages too.

What makes this recipe special is balance. Sweetness, acid and umami all sit together.
You get the best of a Sweet Onion Jam Recipe .

It behaves like a Savory Onion Jam and chutney.
Think of it as a Caramelized Onion and Prune Jam .

I love making a Jar Of Homemade Onion Jam . It keeps well and tastes better next day.
Try the Prune and Onion Chutney version for holidays.

Or make a Balsamic Prune Onion Chutney with port.
A small spoonful becomes a Prune Onion Condiment for Cheese Boards .

I learned patience matters most here. Caramelize low and slow.
Don’t rush or the onions will burn.

Next up are the ingredients. Grab a skillet and your onions.
Let’s move to the ingredient list now.

Ingredients & Equipment

I call this my Sweet and Savory Prune Onion mix. It’s the heart of my Sweet and Savory Prune Onion jam. Caramelization is culinary alchemy, honestly.

Main Ingredients For the Jam

• 2 tablespoons (30 g) unsalted butter or 2 tablespoons (30 ml) extra virgin olive oil.
• 4 medium yellow onions (about 600 g / 1.3 lb) , thinly sliced.
• 8 oz (225 g) pitted prunes, roughly chopped.
• 1/3 cup (70 g) packed dark brown sugar.
• 1/4 cup (60 ml) balsamic vinegar.
• 1/4 cup (60 ml) port or dry red wine (optional).
• 1 tablespoon (15 ml) fresh lemon juice.
• 1 tablespoon fresh thyme leaves or 1 teaspoon dried thyme.
• 1 teaspoon (5 g) kosher salt.
• 1/2 teaspoon freshly ground black pepper.
• 1/4 teaspoon crushed red pepper flakes (optional).
• 1/4 to 1/2 cup (60 120 ml) water or low-sodium stock, as needed.

Quality tips: use sweet, firm yellow onions. Pick plump, glossy prunes. Good balsamic makes a big difference. If port is on hand, use it. It lifts the jam like magic.

Seasoning Notes Essential combos: thyme plus balsamic nails the Savory Onion Jam vibe. Brown sugar plus prunes creates deep sweetness.

Add a pinch of red pepper flakes for contrast. For a holiday twist, try cinnamon and star anise. For a smoky turn, add smoked paprika.

Flavor enhancers: a squeeze of lemon brightens the jam. A splash of port deepens it. Toasted mustard seeds add pop.

If you need swaps, use dried apricots or figs for prunes. Swap maple syrup for brown sugar. No wine? Use extra stock.

Equipment Needed

• Large, heavy bottomed wide skillet or sauté pan (10 12 inches). This is essential.
• Wooden spoon or silicone spatula.
• Chef’s knife and cutting board.
• Measuring cups and spoons, kitchen scale recommended.
• Sterilized jars or airtight container.

Common alternatives: a Dutch oven works for caramelization. A nonstick skillet is okay but watch heat. No immersion blender? Use a food processor or leave jam chunky.

Personal note: I once scorched a pan by rushing. Don’t do that. Low and slow wins every time. This is great as a Jar Of Homemade Onion Jam or a Prune Onion Condiment for Cheese Boards.

Try it you’ll love the Caramelized Onion and Prune Jam vibe.

Cooking Method

This method shows how to make my favorite sweet sour jam. I call it Sweet and Savory Prune Onion on lazy weekends.

It tastes like a cross between a Sweet Onion Jam Recipe and a classic chutney. Honestly, it makes any cheese board sing.

Prep Steps

Get your mise en place ready first. Slice onions thin and chop prunes. Measure brown sugar, vinegar, and port.
Lay out utensils and a heavy skillet.

It saves time and stress. Time saver tip: caramelize while you wash up. It keeps the counter clear.
Safety note: melted sugar gets very hot.

Be careful; hot sugar can burn.

step-by-step Process

1. Heat skillet over medium low heat . Add butter or oil. Add onions and a pinch of salt.
2. Cook onions low and slow. Stir every few minutes. After 10– 12 minutes , onions become pale and limp.
3. Continue until deep brown and jammy. This takes 25– 35 minutes total. Watch for mahogany color.
4. Add prunes, brown sugar, thyme and spices. Stir for 1– 2 minutes. Scrape brown bits from the pan.
5. Pour in balsamic and port. Bring to a gentle simmer. Reduce for 15– 25 minutes until thick and glossy.
6. Finish with lemon juice and salt. Cool slightly, then jar. Jam should cling to your spoon.

Visual cues matter. Look for deep golden to mahogany color. Smell should be sweet and tangy. Texture should be thick and spoon coating.

Pro Tips

Use a wide pan for even caramelization. That’s a pro move. Avoid high heat. It burns flavor fast.
If too dry, add water by tablespoons.

Keep it spreadable. Common mistake: rushing caramelization. Don’t do it.
make-ahead: jam improves after a day. Store in a Jar Of Homemade Onion Jam in the fridge.

This Savory Onion Jam works everywhere. Try it as a Prune and Onion Chutney, a Caramelized Onion and Prune Jam, or a Balsamic Prune Onion Chutney.

For boozy depth, try a Port Infused Onion Jam version. It’s a stellar Prune Onion Condiment for Cheese Boards. I promise, friends always ask for more.

Recipe Notes

Serving Suggestions

This jam shines on a cheese board. Try it with sharp cheddar, aged gouda, or tangy goat cheese. Spoon a dollop and watch people swoon.

I call it my little secret for party nights.

It also makes a killer sandwich topper. Spread on grilled cheese or turkey rolls. For meats, use it over roast pork or lamb.

If you love taste contrasts, pair with a medium bodied red wine. Oh, and for breakfast? Toast, ricotta, and this jam.

Truly yum.

(Also, people have been obsessed with charcuterie since 2015. Condiments matter.)

Storage Tips

Cool the jam completely before jarring. Refrigerate in an airtight jar. Store in the fridge for up to 2 weeks .

You can freeze in portions. Use ice cube trays or small jars. Freeze for up to 3 months . Thaw in the fridge overnight.

Reheat gently on the stove. Use low heat and stir. Don’t boil. If jam is too thick, add a splash of water or stock.

Variations

Vegan swap: use olive oil instead of butter. Replace honey with maple syrup. Works great.

Low-sugar option: cut brown sugar to 1/4 cup. Add more lemon or balsamic to balance. Still sticky and rich.

Seasonal swaps: no prunes? Use dried apricots or figs. For winter, add a pinch of cinnamon and orange zest. In summer, try less sugar and a splash of white wine.

I once used dried cherries. Total crowd pleaser.

Nutrition Basics

Serving size is 2 tablespoons. Each serving is about 80 calories. Expect roughly 17g carbs and 10 12g sugar. Sodium sits near 140 mg.

Prunes bring fiber and potassium. Onions provide flavonoids and vitamin C. This jam gives flavor without fake stuff. It’s a concentrated condiment. Small amounts go a long way.

I learned patience the hard way. My first batch burned. Oops. Low and slow is the trick. Taste as you go.

Balance sweet with acid. That’s how the Sweet and Savory Prune Onion jam sings.

Give it a go. Make a jar. Share with friends. Tell me how you styled your Jar Of Homemade Onion Jam.