Onion "Jam"

"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."
photo by Ambervim photo by Ambervim
photo by Ambervim
Ready In:
1 litre




  • 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.

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  1. Ambervim
    I like this. I used a combination of Sambal and Recipe #451867 for the chili sauce. Then I used 20% less sugar. This is nice, smooth and has just the right bite.


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