Beekman 1802 BLAAK Goat Milk Cheese is so unique (there’s not another aged goat cheese like it made in the U.S.) that we had to experiment to find the perfect accompaniment for it’s rich, somewhat salty flavor. We worked with our friend Margi Neary, the owner of My Sister’s Place Cafe in Sharon Springs,  to create Beekman 1802 BLAAK Onion Jam.

Made with Beekman and other locally sourced onions, as well as aged balsamic vinegar and local maple syrup, it’s sweet – but not fruity – taste is simply perfect when added to a cheese plate with our cheese. Even Martha agrees.

Click here to purchase a jar from us. Of course, even though our jars are made with local onions, you can be even “local-er” by making it yourself. Here’s the recipe, along with a few serving suggestions:

Beekman 1802 BLAAK Onion Jam
3 cups of hand chopped onions (chunky)
1 cup of balsamic vinegar
¼ cup of real maple syrup
1 tbsp of butter

Salt & Pepper to taste

Carmelize onions in butter until tender and golden brown. Add salt & pepper to taste. Add balsamic vinegar and cook about an hour (or until vinegar thickens.) Add syrup and cook about another hour until mixture thickens. Serve at room temperature. Keeps in refrigerator for up to one week.

Here are some ways to use it:

An appetizer:
·          Slice some thin slices of a baguette and toast until golden brown
·          Cut thin slices of pear and coat in a tablespoon or so of brown sugar (set aside)
·          Top a baguette slice with goat cheese
·          Top with a couple of pear slices
·          Top with a dollop of onion jam (not too much – it’s intense)

A companion to a salad (or an appetizer):
·          Use a puff pastry – take 1 sheet and brush with olive oil
·          Sprinkle with your favorite herbs (I use rosemary and thyme)
·          Spread with onion jam
·          Top with chunks of soft goat cheese
·          Top with other sheet of puff pastry
·          Brush with olive oil, sprinkle with more herbs and coarse salt
·          Bake at 400 degrees for about 20 minutes (until golden brown)

Try in an omelet – farm fresh eggs, goat cheese, tomato, spinach & onion jam
Use with pork, in a stew, on a burger or a sandwich (great with turkey & melted cheese)

So whether you either grab a jar from us, or make it yourself, we’d love to hear what you think of it.

by Josh and Brent

Reader Comments

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Roberta Kulisan

I made the recipe for black onion jam. Cooking the onions with the vinegar took about 40 min and the syrup about 25 min instead of the hour for each the recipe suggests. At room temp it was solid and had to be placed in the microwave for 45 sec to become a consistency to spread. What did I do wrong?


Just bought your veggie cookbook,can’t wait to try all the fab stuff, have your heirloom cookbook have cooked thru that already. Keep up the good work!!

Sue Gibb

Just got this year’s supply of Maple Syrup. Onion Jam on the to-do list today. Making 3 batches… and am going to try and can/preserve it this time. I figure 20 minutes for 125ml jars? Maybe 30 minutes to be on the safe side.

I’m not too worried. All the jam is spoken for by friends. Even 3 full batches won’t be around for long. Thanks again for your recipe I found LAST year during Sugaring-Off season.

Sue Gibb
Ottawa, Canada

June LaIanca

I bought 2 jars of the Blaak onion jam it was so good. Had it with pork on a roll soooo good!!!! Going to buy more soon.


This sounds delicious, I also saw this in Martha Stewart's March issue of Living…shall try the recipe (sandwishes and jam!) soon. Tonight I'll read your website more closely, have to run to work now!

: )


All I have to say is…… Oh My! & Bless you for sharing : )

Made a batch last night with the support of hubby & friend (I'm always putting them to work)

Spread it on 2 slices of bread & layered Canadian Bacon & Dublin Cheese (it is St. Patrick's Day) in between; finished grilled cheese style.

YUMMY….. next time I'm definitely making a larger batch.


… Well that didn’t last long… Making another “batch” of jam this weekend. Just made it last weekend. It was a HIT!!!

Can I double/triple it without changing the consistency/flavour?

Sue in Ottawa

Dana M Allen


Just a heads up; I clicked on the "Grab a Jar form us" link above and it appears that the link is broken as I am swept away to the dreaded, "this address doesn't exist" page…

Loved your show but I don’t see it listed anymore. Are you going to have a new season this year.





I just made your sweet onion jam. I knew nothing of your company until I was browsing through this month's (March 2012) issue of Martha Stewart Living. It was in our work lounge. Found a "recipe" for Bacon-Blue Cheese Sandwiches and one of the ingredients was your Onion Jam. Imagine my surprise when I found your recipe online. We have plenty of Maple Syrup around (Ottawa, Canada) and no problems with teh Canadian Bacon it requires either… LOL. My batch of jam is cooling now but have already had 2 slices of sourdough bread, butter and jam. I couldn't wait for it to cool completely. Fantastic. Will be making the sandwiches tomorrow for a brunch.


Sue in Snowy Ottawa

PS… I'd never heard of "SNOW CREAM" until I came to your site. Think I'll pop out to the table on my balcony and grab some fresh snow! Ciao

Mariana Brosio

First of all, thanks so much for the recipe! I would love to give it a try but do not have access to maple syrup now (currently living in Chile). Do you think it could be replaced by anything else? Really looking forward to your feedback, thanks in advance!

Mary Harrop

Hi…Just saw your wonderful recipe!! Will try it with Vidalia Onions and let u know how I made out!! How refreshing of u all to share your recipes when u also sell the product!! Most generous and unusual!!!! Thanks for sharing!! Will keep u posted!! Mary


We been noshing on Blaak cheese, Blaak onion jam and some pork confit from our local charcuterie The Piggery! When the warm confit hits the cheese and melts it down a bit….oh my 🙂


Just jarred up a batch of Blaak Onion Jam. Tasted a fingerful, and it's YUMMY! Now if I could just get lucky enough to score some Beekman 1802 Blaak to go with it (we're on the waiting list). In any case, THANKS for sharing the recipe. LOVE you guys, LOVE the show!

–Gina (

P.S. Far be it from me to be critical, but you do know that the "open kettle" method of sealing jars is no longer recommended, right? I know, I know. It worked for all of our grandmothers, but still. Modern health and safety regulations require sealing with a boiling water bath. Of course, if it's going right into the fridge like my batch did, then it's not an issue. Just FYI…


I made a tartlet for a gathering this weekend. I used your receipe for the puff pastry but made it into a tartlet, added thyme & rosemary, goat cheese, slices of fresh fig on some and some with half a grape tomato. I folded over the dough and did the olive oil, herbs and salt. I also made your other receipe but used canned pears, didn't have the fresh. After assembling, I put it under the broiler and the cheese got nice and melty. Everyone, I mean everyone, raved about these!! They asked where I got the onion jam from. Don't be surprised for more orders of onion jam. They couldn't belive that onion jam can taste so good.


I love the onion jam so much ( with out even tested before)( i saw Josh doing demo) So i got 1 jar and my husband never knew that I have it( I will share next time). I eat with goat cheese and crackes. Loved loved loved.


I tasted this deliciousness – on my finger tip – when the jar arrived 2 days ago. I thought it would be great with steak, pork, eggs, but then saw the tartlets being made on last nite's episode and am going to be trying them as well, asap!


My husband and I were in Sharon Springs in Sept. We had a wonderful lunch at My Sisters Place loved her. We ordered the cheese while we were in town and just got it yesterday it is very good. Can't waite to try with the onion jam we bought also. Sorry we missed Brent and Josh we were treated so wonderful from so many great people. We have wonderful pictures Thank you to the town for making us feel so welcome.


I also want to thank you for the recipe. Very few people that sell a product share their secrets. Waiting for my onions in my Wisconsin garden so I can give it a try.

Kathi Jackson

You didn't specify the type of onion to use, so I've experimented with red and sweet Vidalia. Both made excellent jam, with slightly different flavors (I added a few springs of fresh thyme to the some of the Vidalia – interesting). I'm thinking this would make excellent gifts! Thanks for sharing!

Renee Stroup

I'm going to try it with pasta and mozzarella (so it gets a gooey and melted). Thanks for sharing the recipe- it was a kind thing to do.


I made this jam for family this weekend and poured it warm over cream cheese. DIVINE! Bliss. Will have it with your cheese next!! *hugs*

Pam Tichy

I have had the onion jam on a number of creations at My Sister's Place – it is a wonderful medley of flavors, a great accompaniment for sandwiches garnished with whatever is in season, but be creative, it goes with so many dishes!