Onion Jam


Our excellent chef served us pork chops with onion jam during the week, reminding me of how much I love this condiment.  Since I’ve got a glut of chutney at the moment, I haven’t made any in a while, but I’m looking forward to barbecues with friends in the coming months, where this versatile condiment will feature.  Excellent with both hot and cold meats, as well as cheeses, breads and crackers.  It’s hard to think of a more versatile accompaniment.

This will yield approximately half a kg of jam, or roughly a one pound jar.  You can substitute Blackcurrant Cordial for créme de cassis if you don’t have any to hand.

Ingredients

  • 25g (1oz) butter,
  • 675g (1.5 lbs) onions, peeled and thinly sliced,
  • 150g (5oz) caster or granulated sugar,
  • Salt and freshly gound black pepper to taste,
  • 100ml (3.5 fl oz) sherry vinegar or balsamic vinegar,
  • 250ml (9 fl oz) full-bodied red wine,
  • 2 tbsp créme de cassis.

Method

I usually start with a 1kg bag of red onions and by the time their peeled and chopped, you’re in the ballpark of the amount you need.  There’s no need to be too exact.

Melt the butter in a large sauté pan and stir in the onions, sugar and some salt and pepper.  Cover with a lid and cook on a gentle heat for 30 minutes, stirring occasionally, until the onions are softened but not browned.

Add the vinegar, wine and créme de cassis and cook, uncovered, for another 30-35 minutes, stirring occasionally until slightly thickened.

Jar while it is hot and allow to cool before consuming.  This will thicken even more as it cools.  Once the jar is opened, store in the fridge.

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