Maple-onion jam

A versatile and delicious condiment that makes a great gift!

This tasty spread is the most-requested item whenever I prepare a cheese or charcuterie board. It’s also a favourite inclusion in sandwiches, on burgers and even on buttered crackers. I used to buy a commercially-prepared version but realized it would likely be very easy to make at home – and it is! If you have a really, really large heavy duty pot you can definitely make a double batch of this recipe. I like to package it in 1/2 cup (125 mL) canning jars as I find they are the perfect size for gifting. If you’re looking for another great condiment that pairs well with cheese, check out my sweet and spicy tomato jam.


  • 2 pounds (900 g) sweet onions, thinly sliced then cut crosswise into 1 inch (2.55 cm) pieces
  • 2 tablespoons (30 mL) vegetable oil
  • 2 tablespoons (30 mL) apple cider vinegar
  • 1/2 cup (125 mL) maple syrup
  • 1 1/2 teaspoons (9 g) kosher salt
  • 1 teaspoon (2.3 g) freshly ground black pepper
  • 1/2 teaspoon (1 g) freshly ground cardamom
  • 2 cups (500 mL) apple cider or apple juice
  • 1 box (1.75 oz /49 g) powdered pectin
  • 1/2 cup (100 g) packed brown sugar


  • Place chopped onions and olive oil in a large, heavy duty pot (a Dutch oven is ideal) placed over medium heat. Stir to coat the onions with the oil. When onions are sizzling, reduce heat to low and place a lid on the pot.
  • Cook over low heat for about 45 minutes, stirring often, until the onions are very soft and just barely beginning to turn golden.
  • Remove lid and increase heat to medium and stir very often until onions take on a darker golden colour; about 10 minutes.
  • Once the onions are caramelized, add the cider vinegar, maple syrup, salt, pepper, cardamom and apple cider. Stir to blend well.
  • Increase the heat slightly to bring to a full rolling boil (one that can’t be stirred down). Add pectin and stir. Add brown sugar and bring back to a full rolling boil and cook for 2 minutes.
  • Transfer to clean canning jars; cover and refrigerate. For longer term, shelf-stable storage, sterilize the jars first then process in a hot water bath after filling.

Makes approximately 4 cups (945 mL).

Author: Paula Roy

Welcome to my kitchen! I love simple dishes prepared with passion and am always seeking to find new methods to make food as fun and flavourful as possible. If you enjoy this space be sure to check out my Rogers TV Ottawa cooking show, Paula Roy's Favourite Foods, available on local cable, streaming and a dedicated playlist on Rogers TV's YouTube channel.

4 thoughts

  1. this sounds wonderful paula. just wondering re the pectin – I make a tomato and capsicum relish without pectin, and i’m wondering if you could make this without? i like a runnier texture to my jams and relishes i must admit…

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