Onion Jam

    • Prep Time
    • Minutes
    • Cook Time
    • Minutes
    • Yield
    • 4-6 small - med jars

Recipe Rating

  • (0 Rating)

Ingredients

  • 2 kg red onions
  • 1/2 cup olive oil
  • 1 tsp sea salt - you may need a little more at the end of cooking
  • 1/2 cup Marsala ** this is an italian fortified wine
  • 250g raw sugar
  • 1 cup balsamic vinegar
  • 1 cup cider vinegar
  • 2- 3 sprigs of thyme ** make sure that you pull them out before bottling
  • Sterilized jars

Instructions

  • 1. Sterilized Jars: To do this there are several ways. I suggest you do your own research on how you would prefer to do it, however these are two of my methods. To date i have had no trouble with mould getting into my preserves.
  • 2. 1- Put only the clean jars and lids into your dishwasher. With no powder put them through on the hottest cycle. Leave them in the dishwasher with the door closed until you are ready to bottle. I usually put the dishwasher on at the same time i start making the jam.
  • 3. 2- Pre heat your oven to 110 degress. Prepare a baking tray lines with a clean tea towel. Put the jars and lids in a large pot on the stove and fill up with water. Bring to the boil and let the jars boil for 10-15 minutes. Take them out of the pot and turn them up side down on the baking tray and tea towel and pop them in the oven for a further 15 minutes. It's a good idea to have them boiling and in the oven towards the end of your jam making process so they are not sitting around. REMEMBER HOT JAM MIXTURE INTO HOT JARS AND SEALED WITH HOT LIDS = NO MOULD
  • 4. Make the jam: Peel and slice the onions into rings
  • 5. In a heavy based pan or deep pot cook your onion rings in the olive oil until they are softened. Add the salt.
  • 6. Once the onions have started to soften, turn the heat down and add teh sugar, stirring until dissolved.
  • 7. Add the marsala, and vinegars. Stir well to combine
  • 8. Turn the heat up and simmer on a med heat for 10-15 minutes.
  • 9. Turn the heat down a bit and simmer slowly for another 30 minutes. Until your mixture has reduced and gone lovely and caramelised. If it's too dry add a dash of water.
  • 10. At this stage turn off the heat and allow to cool with the lid on.
  • 11. Once cool enough to handle, take your bar mix and blitz to the jam like consisency that you'd like.
  • 12. The put back on the heat and bring to the boil only for a a brief moment to bottle. It is important that you add only boiling jam mixture to your sterilized jars. This is to prevent bacteria and mould forming. IE preserving it.
  • 13. Put the lids on tightly and leave to cool. Be very careful doing this as the jam mixture can get very hot.
  • 14. The jam will last for 6 months un opened and 3 months opened in the fridge.

Instructions

  • 1. Sterilized Jars: To do this there are several ways. I suggest you do your own research on how you would prefer to do it, however these are two of my methods. To date i have had no trouble with mould getting into my preserves.
  • 2. 1- Put only the clean jars and lids into your dishwasher. With no powder put them through on the hottest cycle. Leave them in the dishwasher with the door closed until you are ready to bottle. I usually put the dishwasher on at the same time i start making the jam.
  • 3. 2- Pre heat your oven to 110 degress. Prepare a baking tray lines with a clean tea towel. Put the jars and lids in a large pot on the stove and fill up with water. Bring to the boil and let the jars boil for 10-15 minutes. Take them out of the pot and turn them up side down on the baking tray and tea towel and pop them in the oven for a further 15 minutes. It's a good idea to have them boiling and in the oven towards the end of your jam making process so they are not sitting around. REMEMBER HOT JAM MIXTURE INTO HOT JARS AND SEALED WITH HOT LIDS = NO MOULD
  • 4. Make the jam: Peel and slice the onions into rings
  • 5. In a heavy based pan or deep pot cook your onion rings in the olive oil until they are softened. Add the salt.
  • 6. Once the onions have started to soften, turn the heat down and add teh sugar, stirring until dissolved.
  • 7. Add the marsala, and vinegars. Stir well to combine
  • 8. Turn the heat up and simmer on a med heat for 10-15 minutes.
  • 9. Turn the heat down a bit and simmer slowly for another 30 minutes. Until your mixture has reduced and gone lovely and caramelised. If it's too dry add a dash of water.
  • 10. At this stage turn off the heat and allow to cool with the lid on.
  • 11. Once cool enough to handle, take your bar mix and blitz to the jam like consisency that you'd like.
  • 12. The put back on the heat and bring to the boil only for a a brief moment to bottle. It is important that you add only boiling jam mixture to your sterilized jars. This is to prevent bacteria and mould forming. IE preserving it.
  • 13. Put the lids on tightly and leave to cool. Be very careful doing this as the jam mixture can get very hot.
  • 14. The jam will last for 6 months un opened and 3 months opened in the fridge.

Rate this recipe

  • 0 People Rated This Recipe

  • Average Rating

    (0 / 5)

No comments yet.

Leave a Reply

About Chef

The Seasonal Table