Friday, June 27, 2008

Onion Jam

A delicious side dish accompaniment - particularly when served with fried Camembert. Jam can be stored in the refrigerator for 1 month. Recipe makes about 4 cups.


1/4 cup olive oil
2 pound (1 kg) brown onions, finely sliced
1 1/2 teaspoons allspice
8 ounces (250 g) raw sugar
3/4 cup red wine vinegar
1 3/4 cups (15 fl oz/430 ml) red wine


1. Heat oil in large saucepan and cook onion over low heat, stirring occasionally, until very soft but not browned.
2. Stir in spice and sugar and stir over low heat for 30 minutes.
3. Add vinegar and wine and cook over low heat for about 60 minutes or until most of the liquid is evaporated and the mixture is of a jam consistency. Spoon into hot sterilized jars and seal while hot.

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