onion jam

onion jam
makes approx 5 cups

This is a brilliant condiment to have in the pantry for when you need a tasty last minute accompaniment to roast or BBQ meats.

It’s a great preserve to start with because you just cook until it looks done. No need to worry about judging setting points or pectin levels.

1/3 cup olive oil
2kg (4lb) onions
250g (9oz) brown sugar
1 cup balsamic vinegar

1. Pop 4-5 jars in the dishwasher to sterilise. Heat oil in a large pan on a medium heat.

2. Peel and slice onions and add to the pot. Cook, covered stirring every 5-10 minutes for 1/2 hour, or until onions are soft but not browned.

3. Remove lid. Add sugar and balsamic.

4. Cook for about an hour or until the jam is reduced and thickened.

5. Divide hot jam between warm jars. Seal immediately.

shelf life?

Will keep in the pantry for about 12 months. Once opened will keep in the fridge for a few months.

variations for fun

red onions – replace the onions with red onions.

different vinegar – balsamic gives a lovely deep colour but feel free to use red or white wine vinegar or sherry vinegar.

onion & thyme – add a few sprigs of thyme in with the onions. Just remember to fish the stalks out before bottling.

less sweet – make balsamic onions. Just skip the brown sugar.

problem solving guide

onions burning – reduce the heat and stir more frequently. Adding a little more oil or a splash of water can help things as well. If really black on the bottom, transfer the unblackened onions to a new pan and keep cooking.

crunchy onions – sometimes onions take longer than you’d think to soften. Just keep cooking and stirring until you’re happy.

too sweet – if you prefer your onions more savoury, back off on the sugar next time. For now seasoning generously with salt can help to balance things out.

mould growing on the onions – this is a sign that something is wrong with your preserving system. It could be the jars weren’t cleaned enough in the dishwasher, the temperature of the onions weren’t high enough when you bottled. Or the lids weren’t sealed properly. Another problem can be if the jars aren’t filled completely. For now best not to eat the mouldy jar. Next time be more careful or just store in the fridge.

suggested uses

Great as an accompaniment to roast or BBQ meats. Wonderful on a cheese plate or a toasted (grilled) cheese sandwich. Also use instead of pesto for something unexpected in soups or stews. Especially delicious with bangers and mash.

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