By katie in the UP on May 09, 2005
Photo by Calee
Photo by Calee
"I received a Blue Ribbon for this recipe in 1997 at the Fresno County Fair. This goes very well, with ham. I also like to use it as a base for salad dressings! This recipe also uses 1 pkg of low sugar pectin (powdered type)."
Serving Size: 1 (2622 g)
Servings Per Recipe: 1
"Very nice jam..flavorful. Imade this for gifts this holiday and also served it over brie with appetizers. It was a big hit - especially with one of my Brit friends who felt it was like a chutney. She couldn't get enough of it. Next round I may chop the onions a bit more as I only thinly sliced and thought they were a little "stringy" for my personal preference. I loved the spices - flavor is terrific. I used red wine vinegar based on the otehr reviewer's post. Thank you for a fabuous recipe!"
"Congrats on the Blue Ribbon, this recipe is wonderful. The only change I made was to use a little less pepper (2 tsp) was just right for us. I also used certo light for the powdered pectin. I sliced the onion very very thin and gave them a chop, we like the flavor of onion but not large pieces of them. This worked out perfectly. I found the sage to be just right not overpowering at all!! When making this I had white wine and red wine vinegar, and looked at both of them and wondered. Red onions= red wine vinegar which gave it a nice color. Im going to be experimenting with this as a base for salad dressings. Ive tried this onion jam with cream cheese and crackers, next pork and ham!"