Pineapple Onion Jam
Yield: 1+ cup
Caramelized onions with a touch of tropical sweetness, a dash of tang, and an optional hint of heat come together in a savory jam that adds a little something special to burgers, pork, salmon, grilled ham & cheese sandwiches, flatbread pizzas, and more!


  • 2 tablespoons (28g) butter
  • 2 medium (~9-10 ounces each) yellow onion, thinly sliced from root to tip
  • ⅓ cup (106g) pineapple preserves or jam (if you can’t find pineapple preserves*, try apricot or even peach)
  • 1 tablespoon (15ml) apple cider vinegar (I use Bragg’s)
  • 1-2 tablespoons minced jalapeño (optional)
  • Kosher salt and freshly ground pepper


  1. Melt the butter over medium-low heat in a 10-inch cast iron or stainless steel pan. Add the onion and sauté, stirring occasionally, for 5 minutes.

    Stir in the preserves, and cook for 15 minutes, stirring occasionally. Add the vinegar, optional jalapeño, salt and pepper. (I add a lightly rounded ¼ teaspoon of salt and several hearty grinds of the pepper mill.) Continue to cook, stirring occasionally, for another 15 minutes, give or take a few, or until the onion mixture is thick and lightly golden. Adjust seasonings to taste.

    Once cooled, cover and store in the refrigerator. The jam may be made several days in advance. Briefly warm in the microwave or on the stovetop to loosen.



*Smucker’s makes a good pineapple jam. Locals who shop at Lancaster Central Market can also purchase it from the stand with a large assortment of homemade jams across from The Goodie Shoppe.

Tip: If the onions begin to brown too quickly, you may reduce the heat slightly. The key is for them to become lightly golden over time as the moisture very slowly cooks off. You do want to stir occasionally but allowing the onions to sit untouched for stretches facilitates the caramelization process. The longer the onions cook, the sweeter they become.

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