When you think about trying new things, you envision rock climbing, skydiving, or even visiting art galleries. Canning isn’t the first thing that pops into mind. In fact, if you were to ask me before last week if I’d ever try canning, I’d tell you to stop watching so much Martha Stewart.

Nonetheless, I expanded my horizons and tried canning with a new foodie friend and mentor. And while there was whiskey involved, I managed to understand and enjoy the (shockingly easy) process. Yes we made onion jam, and yes I may consider canning as a pass-time activity.

I’m still a sucker for Smuckers though.

You will need:

3 pounds Red onions, 1 cup maple syrup, 1 teaspoon salt, 2 tablespoons lemon juice and 1 1/2 cup apple cider vinegar, mason jars.

Fry onions in neutral oil until wilted and reduced in size (50 minutes). Careful not to brown onions.

Reduce heat and add maple syrup and reduce by a third. (or if using maple sugar, until there is a toasty smell.

Add salt, lemon juice and apple cider vinegar until reduced to a syrupy consistency.

Cool and serve.

Canning:

Sanitize/disinfect mason jars (meaning place in hot water)

Add jam into jars leaving enough space for air to vacuum out. (Depending on the kind of jam)

Cover with tops and place in canner. (large pot with a stand at the bottom)

Leave to seal for required time depending on size of jars or until the tops are completely flat.

Store in cool dry place.