Some recipes have the power to turn an ordinary meal into something a little more special. This red onion jam with raspberry is exactly that: a simple preparation with surprising depth, absolutely delicious with winter dishes, a cheese board, or even a piece of grilled meat. Its deep pinkish-purple color looks wonderfully festive — as if you’ve put together something luxurious with hardly any effort.

It’s also the ideal make-ahead recipe: you can keep the jam in the fridge for several weeks, or water-bath can it for much longer storage. Perfect for busy holidays, quick weeknight dinners, and cozy appetizer boards.

In this post, I’ll walk you through how I make it, the best raspberry choices, the right vinegar, storage options — and of course, the full recipe.

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Why Red Onion Jam Is Such a Winner

Onion chutney belongs firmly to winter cooking: warm, slightly sweet, rich in flavor, and beautifully aromatic. The raspberries don’t just add a stunning color — they also bring brightness and depth. It’s that combination that makes this jam so special.

Where classic onion chutney is mostly sweet and tangy, the addition of raspberry introduces a subtle fruity layer. The result is both savory and elegant. Perfect with:

• pâté or rillettes
• a cheese board with brie, Camembert, or goat cheese
• game dishes or grilled meat
• gourmet burgers
• roasted vegetables or grilled halloumi

It’s such a versatile condiment that once you’ve made it, you’ll constantly find new pairings.

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Raspberries in Winter? Absolutely!

Because onion jam is primarily a winter recipe, your raspberry patch will be long done by then. Thankfully, this recipe works perfectly with frozen raspberries.

A few tips:

• Home-frozen berries are ideal. Raspberries freeze very well: just pack them in a container and they’ll keep for months.
• Store-bought frozen raspberries work just as well.
• No need to thaw before cooking — they break down naturally as they simmer.

The benefit of frozen raspberries is that they’re often more affordable and retain their flavor and color beautifully. For a jam like this, where the fruit cooks down anyway, they are simply perfect.

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Choosing the Right Vinegar: Sweet Raspberry Vinegar

For this recipe, I use my homemade sweet raspberry vinegar — not a sharp, acidic vinegar, but a fruity version that balances sweet and tangy flavors, similar to the specialty fruit vinegars you might find in gourmet stores.

If you don’t have sweet raspberry vinegar at home, no problem.

Alternatives:

• Regular raspberry vinegar → add 1 extra tablespoon (12 g) of sugar to maintain balance.
• Apple cider vinegar → surprisingly good! You’ll miss the raspberry note but the brightness is similar.
• Other fruit vinegars such as red-wine raspberry vinegar or berry vinegar also work.

Since the vinegar helps define the character of the jam, choose something that complements the raspberries and the sweetness of the onion.

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Red Onion Jam with Raspberry – The Recipe

Prep time: 10 minutes
Cook time: 30 minutes
Total: 40 minutes

Ingredients

• 600 g red onions (about 450 g peeled) → about 1 lb peeled
• 150 g raspberries (fresh or frozen) about 1 cup
• 100 ml sweet raspberry vinegar → ⅓ cup + 1 tbsp
• 100 g granulated sugar → ½ cup
• Salt and freshly ground black pepper

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Instructions

Prepare the onions

Peel the onions and slice them into thin rings. The thinner you slice them, the faster they soften and the smoother the final texture will be.

Combine everything in the pot

Place the onions, raspberries, sugar, and vinegar into a saucepan. Heat over medium heat and let the onions simmer, not fry. No lid — the moisture needs room to evaporate.

Let it reduce slowly

After about 30 minutes, most of the liquid will have evaporated. The onions should still hold their shape but be buttery soft and glossy.

Season to balance

Even though this is a sweet-savory recipe, salt and pepper are essential.

• Add at least 10 twists of black pepper.
• Add a few pinches of salt.
• Taste and adjust if needed.

These simple seasonings bring balance and elevate the jam.

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Serving & Variation Tips

This red onion jam with raspberry is delicious on its own, but you can easily tailor it to your taste.

Possible variations:

• Add a sprig of thyme or a bay leaf while simmering
• Add a pinch of cinnamon or allspice for winter warmth
• Pour in a splash of red wine while cooking for extra depth
• Finish with a little balsamic vinegar for shine and sweetness
• Add a small piece of chili for a spicy version

How to use this jam

Honestly, you should always have a jar in the fridge. It pairs with almost everything:

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Storage: Refrigeration, Canning & Long-Term Keeping

This jam contains both sugar and vinegar, which naturally help preserve it. You can choose the storage method that suits your needs.

In the fridge

Pour the hot jam into a clean, airtight jar and let it cool.
It will keep for several weeks.

Canning without water-bath processing

Want to store it longer?

• Sterilize your jars
• Fill them with hot jam
• Seal immediately

Stored in a cool, dark place, the jam keeps for up to 6 months.

Water-bath canning (for very long storage)

If you want to store it even longer or make a large batch, go for proper canning:

1. Fill jars with hot jam
2. Seal with lids
3. Process for 15 minutes at 90°C (194°F)

This can be done in a canner or a regular pot lined with a dish towel.
Properly canned, the jam will keep at least a year.

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Ready to Start?

Red onion jam with raspberry is one of those recipes you make once… and then you want to make it every year. It’s simple, quick, and incredibly versatile. Make a big batch and enjoy it all winter. It also makes a wonderful homemade edible gift — just tie a ribbon around a jar and you’re guaranteed to impress.

Enjoy!

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