Onion Jam
- Ready In:
- 1hr 20mins
- Ingredients:
- 7
- Yields:
-
1 jar
ingredients
- 1⁄4 cup oil
- 1⁄2 cup sugar
- 4 cups coarsely chopped onions
- 1⁄4 teaspoon salt
- 1⁄8 teaspoon white pepper
- 1⁄2 cup red wine vinegar
- 1⁄2 teaspoon caraway seed
directions
- In large saucepan, heat oil over medium heat until hot.
- Stir in sugar, then cook, stirring constantly with wooden spoon, until mixture turns a light caramel brown, about 10 minutes.
- Add onions, salt and pepper, then cook for 15 minutes, stirring frequently, to brown and cook onions.
- Add vinegar and caraway seed and stir well to mix.
- Simmer over medium heat for 30 minutes until mixture combines and thickens.
- Cool completely.
- Store in tightly sealed containers in refrigerator up to 3 weeks.
- Serve over a Brie cheese that has been heated in a 350 degrees F oven for 10-12 minutes, or over a room temp block of cream cheese.
- Also can be used as a sandwich spread.
- NOTE:.
- If after putting in hot jar(s) you wish to preserve this for longer than 3 weeks, invert sealed jars on folded towel and let cool completely.
- Test jar lid(s) for proper seal.
- This is called inversion canning.
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RECIPE SUBMITTED BY
<p>Click to feed animals I'm a retired teacher now living in the Jamaica Plain area of Boston. I have one daughter, 2 granddaughters, and 1 great-grandson(17 yo Dec '11)! I've travelled a bit throughout Europe and the U.S. as well as Honduras and Costa Rica. I think I may have some gypsy ancestors! I love to travel but am not able to anymore. So I do a LOT of reading instead. My current craft passion is knittng but I have dabbled in just about everything. I've done leaded glass work(stained glass), which I love; am working on counted cross stitch; and am willing to try any craft, at least once! I've also worked for a major insurance company as a case analyst. I have 2 cats, Teddy BB 11 .o. on the 19th of Feb, and CiCi who will be 5 years old on Mar 6th. src=http://i23.photobucket.com/albums/b399/susied214/orn.jpg></p>