Onion Jam

This recipe was in The Ontario Seasonal Cookbook, 2007, which I recieved in a cookbook swap! This savory jam is delicious served with meats, & is also a great appetizer spread!

• Ready In: 1 hr 5 mins
• Serves: 12

Ingredients

• 1⁄4 cup olive oil
• 6  onions, medium, sliced thinly
• 1  pinch sea salt
• 1  tablespoon  balsamic vinegar
• 1⁄4 cup port wine
• 1  sprig fresh thyme
• 1⁄2 cup  muscovado sugar
• 1  teaspoon mustard seeds
• 1⁄2 teaspoon red pepper flakes
• 1⁄4 cup tomatoes, finely chopped

Directions

1. Heat oil in heavy frying pan, then add onions & saute untils slightly brown.
2. Season with salt, then reduce heat & continue to cook, stirring constantly, until caramelized & tender.
3. Add rest of ingredients EXCEPT the tomato, & cook on low heat for 30 minutes, stirring occasionally.
4. Add tomato & cook 15 more minutes.
5. Remove from heat & let cool.
6. Store in a jar in the refrigerator for up to 2 weeks.