caramelized onion pear jam on goat cheese crostini

Caramelized Onion and Pear Jam

This sweet and tangy jam is a wonderful accompaniment to fall or winter cheese boards, dolloped onto goat cheese crostini, or even alongside pork chops. 
The recipe makes 4 cups of jam.
Course Condiment
Cuisine American
Prep Time 20 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 40 minutes
Servings 32 servings (2 tablespoons)
Calories 50kcal
Author Amanda Biddle


  • 4 large onions , halved and cut into 1/4-inch slices (about 2 pounds)
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 1/2 teaspoon kosher salt
  • 2-1/2 pounds pounds ripe Bartlett pears (about 5), peeled, cored, and cut into 1/4-inch dice
  • 3/4 cup light brown sugar , packed
  • 1 tablespoon whole grain Dijon mustard
  • 1/3 cup white balsamic vinegar
  • 1/2 cup water
  • 2 teaspoons fresh thyme leaves
  • 1 teaspoon freshly ground black pepper


  • In a large, heavy-bottomed pot, melt butter and oil over medium-high heat until foaming subsides. Add onions and salt and cook until onions begin to soften and release their liquid, about 5 minutes. Lower heat and cook, stirring often, until onions are soft and just beginning to brown, about 15 minutes. Add diced pears and continue cooking, stirring often, until mixture is golden, about 40 minutes.
  • Stir in brown sugar, mustard, vinegar, water, thyme, and pepper. Bring to a bubble, lower heat, and simmer until pears are soft and jam is thick and glossy, about 15-20 minutes. If desired, use a potato masher to break up fruit to reach your preferred consistency (I like to leave my jam chunky). Jam is best served slightly warm or at room temperature.


Store the jam in the refrigerator in an airtight container for 2 weeks. The jam can also be frozen, leaving about 1/2-inch at the top of your containers for expansion.


Calories: 50kcal | Carbohydrates: 9g | Fat: 1g | Cholesterol: 1mg | Sodium: 44mg | Potassium: 44mg | Sugar: 7g | Vitamin A: 30IU | Vitamin C: 1.8mg | Calcium: 10mg | Iron: 0.1mg