Maple And Onion Jam

• 1/4 cups Olive Oil
• 8 cups Sweet Onion, Quartered And Sliced Thin
• 2 teaspoons Kosher Salt
• 1 Tablespoon Thyme
• 1 teaspoon Black Pepper
• 1 cup Maple Syrup
• 1/4 cups Cider Vinegar
• 5 jars 4-ounce Size Canning Jars With Lids And Rings, Sterilized According To Standard Safe Canning Practices

1. In an 8 inch skillet (I use my cast iron) heat the olive oil and add the onions. Cook over medium heat for 10 minutes or until the onions become translucent. Reduce the heat to medium low and add salt, thyme and pepper. Cover the skillet and cook for another 10 minutes. Increase heat to medium and add maple syrup. Bring to a boil and lower heat just a bit so you keep it at a simmer. Cook uncovered another 15 minutes. At this point most of the liquid should have evaporated. Remove the skillet from the heat and add the vinegar.
2. Ladle the mixture into hot sterilized canning jars (I used the 4 ounce kind) leaving a 1/4 inch head space. Wipe off the jar rims with a damp clean towel and adjust the lids. Process in a water bath for 10 minutes. Remove from the water bath and cool. Wait for the lovely ping of the lid when it seals.
3. This makes about five 4 ounce jars.

ubc, sweet onion, kosher salt, thyme, black pepper, maple syrup, ubc, canning

Taken from tastykitchen.com/recipes/canning/maple-and-onion-jam/ (may not work)