Recipe: Orange Onion Jam with Sage and Thyme

from "We Sure Can!" by Sarah B. Hood


  • 5 cups thinly sliced sweet onions
  • 1/3 cup water
  • 1large garlic clove, minced
  • 3 cups finely chopped peeled oranges
  • 2 tablespoons finely chopped fresh sage or 2 teaspoons dried
  • 1 tablespoon fresh lemon thyme or regular thyme or 1 teaspoon dried
  • 1/3 cup white wine vinegar
  • 1/2 teaspoon salt
  • pinch freshly ground black pepper
  • 1 box (2 oz.) powdered pectin
  • 3 1/4 cups granulated sugar
  • 3/4 cup packed brown sugar


  1. In a wide deep pot, combine onions and water and cook on medium heat.
  2. Simmer, stirring occaisionally, until very soft (10 minutes).
  3. Stir in garlic, oranges, sage and thyme.
  4. Increase heat to high and bring to a boil.
  5. Reduce heat, cover, and simmer until oranges are softened (about 8 minutes).
  6. Stir in vinegar, salt, and pepper.
  7. Stir in pectin until dissolved.
  8. Bring to a full boil over high heat, stirring all the while.
  9. Stir in granulated and brown sugars.
  10. Return to full boil, stirring constantly.
  11. Once sugar is dissolved, remove from heat and skim off foam.
  12. Stir 8 - 10 minutes to prevent floating fruit.
  13. Ladle into sterilized jars, leaving 1/2 inch at the top.  
  14. Seal and process for 15 minutes at a rolling boil.
  15. Allow the jars to gradually cool in the hot water for at least 5 minutes.

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