Onion Jam
Makes: approx. 1.5L
Bejewelled with mustard seeds, this recipe is a winner! This recipe wouldn’t gain any stars on a health rating, but a jar of this would make a wonderful gift and if you paired it up with some nice crackers and a beautiful piece of cheese, it would be a gift cherished by discerning foodies. It also keeps really well, so make several jars and store them in the pantry to take out and serve at a moment’s notice. This is a definite winner for a cheese platter too!
INGREDIENTS
- 2 tbsp olive oil
- 1kg brown onions
- 1kg white sugar
- 75g mustard seeds
- 400ml red wine vinegar
- 300ml sweet chilli sauce
METHOD
1. Peel onions, cut in half and slice thinly.
2. Heat the olive oil in a wide, deep pan and then cook the onions until softened
and lightly golden (10-15 minutes).
3. Add the sugar and stir until dissolved. Then add the mustard seeds, vinegar and sweet chilli sauce.
4. Boil until reduced and thickened, about 30 minutes. Take care with the
thickening jam as it has a tendency to ‘plop’.
5. Spoon hot jam into hot sterilised jars; seal immediately. Store in a cool, dark place for at least 1 week to allow the flavours to develop, and keeps well without refrigeration.