Caramelized Sweet Onion & Rosemary Balsamic Jam

 I am an unapologetic fiend for condiments.  In my endless pursuit of the next best condiment, I developed the following recipe.  It's fantastic with grilled meats and on burgers in lieu of ketchup.  When combined with cheese, especially a nice blue cheese, it is otherworldly. I hope you enjoy.  

 Caramelized Sweet Onion & Rosemary Balsamic Jam

Ingredients:

• 5 cups finely chopped sweet onions (1-1/2 pounds)
• 1/4 cup butter, cubed
• 1 1/2 cups Delizia 18 Year Aged Traditional balsamic
• 3 inch sprig fresh rosemary sprig, bruised
• 1 teaspoon sea salt
• 3/4 teaspoon white pepper
• 2 cups granulated sugar                                                      
• 1 pouch (3 ounces) liquid fruit pectin

Directions:

• In a heavy bottomed pan, saute onions in butter for 30-40 minutes or until lightly browned. Stir in the balsamic vinegar, sea salt, pepper and rosemary. Bring to a rolling boil. Gradually add sugar, stirring constantly. Return to a boil for 3 minutes.
• Add pectin; bring to a full rolling boil. Boil for 1 minute, stirring constantly. Remove from the heat; let stand for 3 minutes. Skim off foam. Pour hot mixture into hot jars, leaving 1/4-in. headspace. Adjust caps. Process for 10 minutes in a boiling-water bath. Yield: about 3-1/2 pints.

Fantastic addition to a cheese course or served along side grilled meat, pork, poultry or lamb.  Great condiment on sandwiches.