JOIN THE MAILING LIST FOR THE ONCE-A-MONTH WELLNESS NEWSLETTER

Recipe: Onion Jam

Nearly all of my gifts to others at Christmas were handmade and homemade. I thought it would be thoughtful, and I like to make things. So as early as the summer I started planning gifts to make and what started out as small homemade gifts turned into a super project once the boyf got hold of my spreadsheet. By December I was putting together Christmas Boxes with a bunch of different presents for our loved ones to open. These obviously included the blackberry and raspberry vodka, but also some Onion Jam for the non-alcoholics in the family.

This onion jam was so damn tasty that I whipped up a second batch just so I had a stash for myself in the fridge. I have polished off 2 jars in 2 weeks. I think I may have a problem.

The thing is, onion jam is perfect for this time of year when the house is laden with cold meats, cheeses and crackers. I know it’s January now but we are still knee-deep in crackers. It would be wasteful not to eat them all right?

Onion Jam

  • 150ml Cider Vinegar
  • 10 Cloves
  • 1/2 Cinnamon Stick
  • 1.5Kg Onions
  • 2 tbsp Olive Oil
  • 1 jar of Redcurrant Jelly
  • 260g Brown Sugar
  • 1tsp Lemon Juice
  • Pinch of Ground Ginger
  1. Firstly make a spiced vinegar by heating the cloves and cinnamon in the cider vinegar. Bring it to a simmer, remove from the heat and allow to steep whilst you prepare the rest of the recipe.
  2. Finely slice the onions and slowly fry them in oil for around 45 minutes. They should be soft and transparent. Slow frying is the key!
  3. Sieve the spices from the vinegar and discard. Add the vinegar to the onions and bring to boil for 5 minutes.
  4. Add the redcurrant jelly and sugar. Stir over the heat until the sugar is dissolved.
  5. Add ginger and lemon juice and allow mixture to boil gently for an hour, or until you have a gloopy consistency. The test is to scrape the jam from the bottom of the pan and it slowly replaces the path where the spoon has been.
  6. Allow to completely cool before spooning into sterilised jars.
  7. Enjoy with crackers, meats and cheeses.

 ** I made some cute labels for the lids using Em’s free download which you can find here. I popped our details on them, printed them out and spent hours cutting them out individually. Simple. :-S (P.S. Em’s Christmas crafting posts are super inspiring).