Prep 15 mins
Cook 30 mins
My DH loves condiments - particularly ones he can use on his sandwiches. I bought a jar of Onion Jam at a market, he almost licked the jar clean. I have been busy re-creating the original and this recipe is amazing. If you enjoy cold cuts (ham, roast beef, silverside etc) this might be for you.
- 44.37 ml oil (vegetable)
- 10 medium sized onions (just under 2 kilos)
- 295.73 ml brown sugar
- 29.58 ml mustard seeds
- 59.14 ml balsamic vinegar
- 78.07 ml sweet chili sauce
- 29.58 ml apple cider vinegar
- Peel and thinly slice your onions (I use a Mandolin for this).
- In a large heavy based pot, heat the oil and add the onions, stir frequently over a medium heat until caramalised (15-20 minutes).
- Add the mustard seeds and fry for an additional 2 minutes.
- Add the brown sugar and cook for another 2 minutes (it needs to be well dissolved).
- Add the remaining ingredients and reduce to a low simmer and cook for another 5 minutes.
- Carefully pour the hot onion jam into prepared jars ( hot sterilized jars if you want to keep them on your shelf - will keep for 6 months) or a clean jar if you want to pop it into your fridge and use it within 2-4 hours (or once chilled). Keeps in the fridge for 4 weeks. Once a jar is opened, this jam must be refridgerated.
I like this. I used a combination of Sambal and Mark's Chilli Sauce for the chili sauce. Then I used 20% less sugar. This is nice, smooth and has just the right bite.