Monday, 21 November 2016

Red Onion Jam

Red Onion Jam: the early stages
I posted earlier in the year that I was going to try out several different onion jam (seemingly also known as marmalade or confit) to see which is my favourite.  Well here it is! It is from an outdoor cookery book I borrowed from the library but I forgot to take note of the name and author of the book.

1.5kg onions 1kg sugar 500ml red wine or cider vinegar 1 tsp salt 4 tsp ground pepper (optional) Ground pepper

Peel and thinly slice the onions.  Add to a heavy bottomed pan with sugar and vinegar and bring to the boil then turn down and simmer for about an hour.  Add the pepper if using.  I couldnt be bothered to grind that much pepper and only managed to add about 1 tsp.  The jam is ready when the onions are soft aand surrounded in a thicky syrupy liquid.  Stir in the salt before bottling in sterilised jars.

Use with rich red meat, pate, strong cheddar, in quiche, gravies...

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