Savory Tart Cherry, Rhubarb, Onion Spread/Jam

Submitted by Rita1652

"Tart savory and sweet. Serve on a meat and cheese plate, with duck, turkey, chicken, pork......, On cream cheese to top crackers. Try it on a brie round encased in puff pastry!"

 

• Ready In: 1hr 30mins
• Ingredients: 12
• Yields: 8-9 1/2 pint jars
• Serves: 130

ingredients

• 1 tablespoon avocado oil
• 2 medium sweet onions, peeled and sliced
• 1 tablespoon honey
• 4 cups thinly sliced rhubarb
• 3 lbs frozen tart cherries, defrosted
• 1⁄2 cup dried unsweetened tart red cherries
• 1 lemon, juice and zest of (4 tablespoons)
• 1⁄2 teaspoon fresh cracked black pepper
• 4 cups sugar
• 1 vanilla bean, split lengthwise
• 1⁄3 cup very thinly sliced fresh ginger
• 1 teaspoon cinnamon

directions

1. In a large pot heat oil then add onions and cook till caramelized about 30 minutes. Be careful not to burn.
2. Scrape seeds from vanilla bean and add to onions along with the rest of the ingredients.
3. Cook stirring over medium high heat. Being careful not to burn. Cooking until temperature reaches 220 degrees.
4. Poor jam into the prepared sterilized jars. Wipe the rims, apply the lids and rings, and process in a boiling water bath canner for 10 minutes.
5. Label store for up to 1 year. Any that didn't seal place in the refrigerator.
6. Enjoy!