Onion Jam

This onion jam (or you might prefer to call it onion chutney) goes well with cold meats such as beef, chicken, ham or pork and makes a tasty addition to beef or cheese sandwiches.

3 Tbs olive oil
1½ kg onions, peeled and thinly sliced
300g brown sugar
200ml red wine or cider vinegar
3 Tbs balsamic vinegar
3 garlic cloves, crushed
1 Tbs wholegrain mustard
½ tsp paprika
¼ tsp crushed chillies
½ tsp salt

Heat the oil in a large, heavy-based saucepan (I used a preserving pan) and gently fry the onions over a medium-low heat for 25-30 mins, stirring regularly. The onions should be softened but not browned, and reduced by about half in volume.

Stir in 3 Tbs of the sugar, increase the heat, and cook for 7-10 mins, stirring occasionally, until the onions are just starting to colour. Lower the heat, then add the remaining sugar and all the other ingredients.

Simmer, uncovered, on a medium-low heat for 30-40 mins, or until the jam has reduced and thickened to a dark caramel colour. Stir occasionally to make sure it isn’t sticking to the bottom of the pan.

To test if the onion jam is ready, drag a wooden spoon across the bottom of the pan. It should take a few seconds for the juices to re-cover the bottom of the pan. If liked, at this stage you can whizz the jam in a food processor to make it fairly smooth. I’ve done it both ways and we prefer the smoother texture.

Heat several small clean jars in the microwave for 2 mins on High. Fill them with the hot jam, then go around the edge pushing down with a knife, to remove any air pockets. Seal with the lids while hot. Label and store in a cupboard.

Makes 3-4 small jars