Savory Tart Cherry, Rhubarb, Onion Spread/Jam

READY IN: 1hr 30mins
SERVES: 130
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In a large pot heat oil then add onions and cook till caramelized about 30 minutes. Be careful not to burn.
  • Scrape seeds from vanilla bean and add to onions along with the rest of the ingredients.
  • Cook stirring over medium high heat. Being careful not to burn. Cooking until temperature reaches 220 degrees.
  • 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.
  • Label store for up to 1 year. Any that didn't seal place in the refrigerator.
  • Enjoy!
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