Friday, 4 September 2015

Jammy ONION Jam


Soft, sticky onion jam - great with so many different types of dishes & recipes. Serve it with cold meat and cheeses; use it for tarts, quiches and toasted sandwiches. It also goes really well as a relish with burgers or pulled pork. It is well worth making a jar or two, you will be surprised how easy it is, so go ahead and give it a try, you won't be disappointed!!


750g White Onions, peeled and thinly sliced
75g Butter
150g Caster sugar
250ml Red wine
6 tbsp sherry vinegar or red wine vinegar
2 tbsp Cassis
Salt and black pepper


Melt the butter in a heavy based saucepan over a gentle heat, allow it to become a deep brown colour, but be careful not to let it burn. Add the onions and sugar, season with salt and black pepper and stir well. Cover the saucepan and cook for 30 minutes over a gentle heat, stirring occasionally with a wooden spoon. Add the red wine, vinegar and cassis. Cook for a further 30 minutes uncovered, stirring frequently. The onion jam must cook very gently, but be careful not to let it reduce too much.   


When done, transfer to clean sterilized jars and store in the fridge for up to 4 weeks. Whatever way you decide to serve this Onion jam, do enjoy......

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