Zoeball has been going on and on and on about the amazing flavour of her sweet onion jam. I’m yet to taste her version (hmph), and yet to receive the recipe which she promised me for Blogathon a month ago… (double hmph)… so I decided to make up my own recipe in time for Sugar High Friday.
The theme of this month’s Sugar High Friday is preserving, however all those beautiful summer fruits that Northern hemisphere cooks are preserving at the moment are still a few months off down here. And while Sweet Onion Jam is not strictly a preserve (it only lasts a week or so in the fridge), it does have the word “jam” in the title, and would preserve quite well with a pressure canner if I had one – which I don’t. Besides, judging by the smell of it, it won’t last very long anyway, particularly if I buy a nice piece of blue cheese and bake a loaf of bread before O gets home from work.
So, in lieu of Zoeball’s recipe, I scoured the web reading everyone else’s recipes for inspiration and then took the bits I liked and used the ingredients I actually had in the pantry to make up my own. It went something like this:
Sweet Onion Jam for Sugar High Friday
5 or 6 red onions (aka Spanish onions or salad onions)
half a cup-ish of malt vinegar
3/4 cup of brown sugar
some caraway seeds
a few gloops of olive oil
a generous sprinkle of cinnamon
a couple of cloves of garlic
Slice onions in half lengthwise, and then slice them up. Put in saucepan with a few healthy glugs of olive oil. Sautee on medium heat until transparent. Toss in minced garlic, vinegar, sugar and spices. Cook down for another 30-40 minutes with the lid off. Taste and see if it needs more vinegar or sugar. It should be a beautiful caramelly brown colour and have a nice balance of flavour between sweet and tart.
Put in jars and seal, and store in the fridge. It will last a week or so, unless you eat it sooner! Tastes great with a good piece of bitey cheese, fresh bread and roast chicken.