Onion jam

I love delicate and elegant flavours, so I would recommend using the onion with these peculiarities. The onion type will determine the organoleptic and chromatic characteristics of your jam. I would suggest using white wine with shallots, yellow, sweet, or white onion, and red wine with red onions. You can also create an alternative version, for example, with figs: white ones with green figs and red ones with dark figs. You will attenuate your jam with the sweet notes of the fruit. Just stick to the proportions, and instead of using 1.2 kg of onions, try 700 grams of fruit and 500 grams of onion. Follow your taste and, of course, seasonality.

Onion jam recipe

Ingredients:

1,2 kg of onion

500 grams of sugar

100 ml wine

Pinch of the salt

Preparation:

Peel the onions and cut them into slices.

Put all the ingredients in a saucepan, mix and cook over medium heat, stirring occasionally. It will take about forty minutes to complete cooking. If you use figs, remove the peel before cooking.

Meanwhile, sterilize your jars and lids by immersing them in boiling water for 5 minutes, then extracting them with pliers and placing them upside down on a perfectly clean cloth. Sterilize the iron ladle (better narrow spoon) that you will use to pour the jam as well.

As soon as the jam is ready, pour it into the jars, ensuring the edges are perfectly clean to not compromise the vacuum. Close the jars, put them upside down and let them cool.

Store in a cool place, away from sources of heat and light.

Excellent sterilization of jars is essential for food hygiene.

The onion jam goes well with fresh cheeses such as ricotta, young pecorino sheep, or goat cheese.

One of the most suitable and tasty combinations for onion jam is foie gras, both in the terrine and escalope versions. Try the onion jam with braised octopus, codfish, and wild game such as venison or deer fillet.

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Try also the Chili Jam Recipe

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