Roasted Onion & Sage Jam-Putting Up with ErinRoasted Onion & Sage Jam-Putting Up with Erin

Onions!? As a kid I hated everything about onions… and peppers… and tomatoes for that matter. Spoiled and picky kid for 1, please. Thankfully as with most food things, I grew out of it and have learned to love onions. As I’ve been on a little bit of a roasted jam kick, an old flavor muse challenged me to a roasted onion jam. While it took me a while to pull this savory spread together, I am super pleased with the outcome (heck perhaps even kid version of me would have liked it), plus the sweet aroma coming from my apartment (I could smell it three flights down) after roasting the vidalia onions for an hour was amazing. This recipe is a modification on this sweet vidalia onion jam recipe. I decided to use apple cider vinegar but you could easily swap out the ACV for champagne or white wine vinegar (just make sure it’s at least 5% acidity) for a milder taste. What does one do with a sweet and savory onion jam you ask? How about pairing it with crackers/scones and goat cheese. Atop some bison sliders? Or better yet, and just in time for the holiday season, use it as a glaze on this year’s Thanksgiving turkey. I made tons of this jam, so if you’re interested in snagging a jar I’ll be swapping it at the next Seacoast Food Swap.

What’s new with you guys? Putting up any tasty Fall goods… pumpkins, apples, beets? Though a little late in the season (this depends on your summer temperatures), a friend of mine just surprised me with a flat of homegrown tomatillos. Yahtzee! Since the first time I laid eyes on the young plants earlier this summer, I’ve been eagerly awaiting the harvest of these husked green fruits. You can definitely expect some sort of salsa verde coming to a blog near you.

Roasted Onion & Sage Jam-Putting Up with Erin

Roasted Sage and Onion Jam


  • 6 pounds sweet onions (vidalia)
  • 2 cups white sugar
  • 1-1/2 cup apple cider vinegar
  • 1 tsp lemon zest
  • 1/2 tsp kosher salt
  • 1/4 cup fresh minced sage
  • 1 box powdered pectin


  1. Pre-heat oven to 425F.
  2. Place unpeeled whole onions on a baking sheet. Roast until the skins are deep golden brown and blistered and the inner parts are very tender throughout and yield when pierced with a sharp knife, an hour or longer, depending on the size.
  3. When time is up remove onions from oven, let cool long enough to handle then remove skin and quarter. In batches puree onions in a blender/food processor.
  4. In a large-sized, non-ionized pot, combine pureed onions, apple cider vinegar, sugar, and lemon zest. Cook down over low heat for 1 hour and a half.
  5. Stir in minced sage and salt and cook for an additional 5 minutes.
  6. Add powdered pectin and cook hard for 1 minute. Remove from heat.
  7. Ladle jam into warm pint or half pint jars leaving approximately 1/4 inch headspace. Wipe rims, apply lids and rings (finger tight), and then process in a hot water bath for 10 minutes.
  8. Remove jars from canner and let cool on a folded towel for 12-24 hours.

25 responses to Roasted Onion and Sage Jam

  1. Hi Erin, I’ve just started canning this fall, so there’s lots that I’m learning. I’m about to try this recipe but have not used pectin yet so the measurement of ‘1 box powdered pectin’ is a bit of a mystery to me. Are there different sized boxes? I’ve seen envelopes and/or round containers – help!!! Until I have more experience, I’m not comfortable ‘experimenting’ on my own.

    Thank you so much!!!

      • Thanks Erin for your quick response – I’m off to the store, will let you know how this goes!! Have a great day.

      • UPDATE: Canned this recipe today and it’s just DELICIOUS!!!! Erin, your directions are wonderful, demystifing the canning process. I greatly appreciate the time and effort you devote to your recipes.

        Being new to canning, it makes all the difference in the world to buzz thru a recipe knowing exactly what to do; looking forward to trying more of your recipes soon.

        Thank you, thank you, thank you!

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  3. Okay. I’m going to try this. Onions really not my thing. But I have a bunch of fresh sage I bought my accident I want to use before it goes bad so this is it.

    Now, what do I do with this onion sage jam when it’s done? What can I cook with it?

  4. Hi Erin,
    This sounds divine! Had a question about the pectin as well… I typically use the pink box – low-sugar variety of pectin. Without being an advertisement, could you please tell me the brand/type you used? I heard that not all pectins are created equal.

    Thank you!

  5. I’m also just getting back into canning. I know yields can vary but approximately how many jars do I need to prep for this recipe? Can you re-heat lids if you don’t actually use one?

  6. Well, mine came out really dark brown. And I had to put it through the blender after cooking it as my food processor didn’t chop it finely enough.

    I only had one cup of apple cider vinegar left so I added a TBSP of balsamic and then the rest was red wine vinegar. I also didn’t have enough fresh sage for a quarter cup after I chopped it so had to add some dry powdered stuff.

    I’m processing it right now so don’t really know how it will turn out. I’ll be reserving one jar for my retirement party to go with my cheese platter. The rest will be gifts to friends as my family has told me they don’t want any more jam. Too bad as I just bought a vintage copper jam pan and am dying to make more jam. This was my first attempt with the pan and I already love it.

  7. Erin, I have a question regarding the pot, as I’m not sure what you mean by a non-ionized pot. I generally cook all my jam and pickle mixtures in an enameled cast iron pot. Will that work for this jam? It sounds delicious and I still have some sage in a pot on a balcony!

  8. I was just wondering whether the sage is 1/4 cup of minced sage, or 1/4 cup of sage, minced

    Can’t wait to try this recipe


  9. I am going to attempt this recipe, and I am also pretty new to canning. Is there any reason I shouldn’t half the recipe? Also, I have a 1.1 oz box of pectin and I am trying to figure out how much of it to use (for half a recipe). The pectin I have also comes with a thing of calcium to make calcium water, and I’m not sure how to use that or if I even need it. So many questions! Thanks so much!

    • Hi Rachel- you can definitely half the recipe. As far as different pectins as long as you follow the directions for that pectin you should be fine. In terms of amounts, if you’re halfing thd recipe, half the pectin… So 1.5oz

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  11. This was AMAAAAAAZING! It was easy and the color was just gorgeous. Pretty tasty too! I can see myself I can see myself using this on meat, stir fry’s, casseroles…you name it. Definitley a keeper.

  12. Just made this, so delicious!! I used 1c acv, and .5c white distilled vinegar. I think I had less then 6lbs of onions so I should have reduced the sugar since it’s a tad too sweet for me, but it’s still very tasty! Can’t wait to try it on pork or a nice crusty sandwich!

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