{BURGER BASH WEEK} Caramelized Onion and Apple Jam

It’s day two of Burger Bash Week and I hope you all have been sipping spritzers and sending out picnic invitations.

Every burger needs a condiment and though we could go to the store and buy a collection of lackluster mustards and ketchups, this is a very special burger so we need a very special condiment.  

Meet caramelized onion and apple jam, I think you two should be friends. 

Caramelized Onion and Apple Jam {Pedantic Foodie}

Think of this jam as apple chutney meeting relish.  It's sweet, tangy, and it has all the richness and depth of caramelized onions.

This jam adds all the moisture of ketchup and mustard but unlike the standard condiments, it brings a deep, savory flavor to our burger. 

Caramelized Onion and Apple Jam {Pedantic Foodie}

Apples and sweet onions are cooked down and seasoned with thyme and mustard seed.  I really love the spicy tang that comes from the mustard seed.

Caramelized Onion and Apple Jam {Pedantic Foodie}

This recipe makes 3 small jars, which means that you'll definitely have some leftover.  So, if you run out of burgers you can always make a quick crostini by toasting a baguette, spreading it with a bit of goat cheese and some sweet and tangy onion and apple jam. 

Versatility! 

Caramelized Onion and Apple Jam {Pedantic Foodie}

Stay tuned for more Burger Bash excitement! 

Sincerely, 

   Pedantic Foodie

Caramelized Onion and Apple Jam 

makes about 12 ounces 

  • 2 medium sweet onions, sliced into matchsticks 
  • 2 gala apples, chopped 
  • 2 cloves garlic, peeled and minced 
  • 1 1/2 teaspoon salt 
  • 1 tablespoon olive oil
  • 1 teaspoon dried thyme 
  • 1/2 cup vegetable broth 
  • 1 1/2 cups filtered water 
  • 2 tablespoons dry white wine
  • 1 1/2 teaspoons mustard seed
  • 2 tablespoons apple cider vinegar
  • 3/4 cup brown sugar 

In a large dutch oven heat 1 tablespoon olive oil over medium high heat.  Add onions, apples, garlic, 1 teaspoon salt and thyme.  Cook for 10 minutes.

Reduce heat and add vegetable broth, 1/2 cup filtered water, white wine, mustard seed, vinegar, and remaining salt.  Cook for 20 minutes. 

When the onions have cooked down significantly, add 1 cup water and brown sugar.  Cook for a remaining 20 minutes or until the mixture has a thick, jam-like consistency.  

Distribute the jam between three four-ounce jars and allow to cool before sealing.  Store in the refrigerator until ready to use. Enjoy!