Spiced onion jam

From Cookipedia


Spiced onion jam
Spiced onion jam
Servings:Servings: 40 - Makes 4-6 jars
Calories per serving:35
Ready in:2 hours (incl. cooling time)
Prep. time:1 hour
Cook time:1 hour
Difficulty:Average difficulty
Recipe author:JuliaBalbilla
First published:24th December 2012

A savoury chutney, courtesy of British Onions.


Ingredients

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Method

  1. Heat the oil in a large heavy based pan.
  2. Cook the onions really slowly over a low heat for 30 minutes or until they have softened so much that they have become caramelized.
  3. Add the sugar, chilli and thyme and cook for a further 10 minutes.
  4. Pour over the wine vinegar, red wine and port and simmer, uncovered for 20 minutes, stirring every so often.
  5. You want the onions to become a deep red colour and there to only be a small pool of liquid floating around the bottom of the pan and when you draw a wooden spoon through the jam a path clears before filling again with syrupy juices.
  6. Cool the onions in the pan then fill �sterilised� jam jars with the mixture.
  7. It can be eaten straight away but tastes really great when it has had a couple of weeks to mature.

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This recipe originated from the recipe section of British Onions

Many thanks to British Onions for kindly giving Cookipedia permission to use the recipes from their website.