Prune Onion Jam is the jam! Caramelized onions, sweet California prunes, and spices reduce down into a heavenly condiment that goes well with so many things!
This Prune Onion Jam is, well, the jam. I’m so in love with this condiment that I’ve been putting it on all the things.
A few months ago while on a retreat hosted by the CA Prune Board, they served some prune onion jam and it’s all anyone at my table could talk about. I’ve been trying to replicate it from memory ever since. This is it and it’s amazing.
Prunes are so underutilized – you’d be surprised how many recipes are enhanced with just a few, or how well they pair with other ingredients. Onions and prunes are a fabulous combination. With added spices, this jam ends up smooth, sweet, vinegary, and a spread with endless possibility.
How to Use Prune Onion Jam
- Spread some on a grilled cheese with Monterey Jack or Fontina cheese. Holy yum.
- Pair it with goat cheese and prosciutto on crostini. Easy appetizer!
- Top ricotta or cottage cheese with a little dollop. Hello breakfast.
- Stir it into warm pasta for an easy sauce. Yeeessss.
- Use it on a baked brie wheel…and watch everyone fight over it.
- Put it on puff pastry with ripe pears. Delicious!
- Serve it with steak, chicken, or pork. Love love love.
- Slather it on a burger. So good!
- Stand at the counter and eat it with a spoon. Wait, what?
How To Store Prune Onion Jam
The particular recipe will last in the fridge, tightly sealed, for up to 2 weeks.
Other Condiments We Love!
This Jam recipe was developed by me for California Prunes. All opinions are 100% my own. Thank you for helping to support the brands that I love and make Belly Full possible!
How To Make This Prune Onion Jam Recipe
Prune Onion Jam
- 3 tablespoons vegetable oil
- 1 pound sweet onions , finely diced
- 1/4 teaspoon freshly minced thyme
- 1/4 teaspoon kosher salt
- a few turns of freshly-cracked black pepper
- 1/2 cup low-sodium chicken broth
- 2 tablespoons granulated sugar
- 2 tablespoons honey
- 3 tablespoons balsamic vinegar
- 1/4 teaspoon ground ginger
- 1/2 cup finely diced prunes
- In a medium-sized saucepan, warm oil over medium heat; add in the onions, thyme, salt, and pepper. Cook until onions are soft and translucent, stirring frequently, about 10 minutes.
- Add broth, sugar, honey, vinegar, ginger, and prunes to the pot; continue cooking, stirring frequently, until onions begin to caramelize and prunes break down, about 10-15 more minutes.
- (While cooking, continue to stir to prevent scorching. If the mixture seems to be a bit dry, add a small splash of water toward the end. Do not overcook! Onions should be caramelized and there should still be a little bit of juice in the pot when it’s ready.)
- Let jam cool, then transfer to a lidded jar and store in the refrigerator.