CARAMELIZED ONION JAM WITH BALSAMIC VINEGAR
Stock the pantry with this onion jam for an easy but elegant appetizer. Perfect for when unexpected guests arrive!
Provided by Devon Young
Categories Appetizers
Time 30m
Number Of Ingredients 7
Steps:
- Fill a canning pot with water, set the lid in place, and heat on high heat until boiling. It can take awhile for the water to come to a boil, so get it started before you begin making the jam.
- Gather the jars you'll use, making sure each is clean and free of nicks in the rim, which could impede sealing.
- Bring a small pot of water to a simmer and turn off the heat. Drop the rings and lids into the water and leave them there until you're ready to screw them onto the filled jars.
- Put olive oil and onions in a large, heavy bottomed saucepan. Cook over medium-high heat stirring only occasionally; cook until golden, about 10-15 minutes.
- Add sugar and balsamic vinegar and cook until thickened and somewhat syrup-y. Add salt, pepper, and herbs.
- Proceed with canning steps or cool and transfer to an airtight container for refrigerator storage.
- Ladle hot jam into quarter-pint, half-pint, or pint sized jars, leaving 1/4" head space. A canning funnel makes this easy.
- Wipe jar rims to remove any jam that may have spilled. A clean rim is essential to a good seal.
- Set jar lids in place. Screw bands on finger tight.
- Use a jar lifter to gently submerge jars into hot water in the canning pot. Water should cover the top of the jars by an inch. The water will cool somewhat in reaction to the addition of the jars. Return the water to a simmer and then set the timer.
- Process for 10 minutes 0-1,000 feet altitude; add an additional minute for every additional 1,000 feet in elevation.
- Remove jars from water using the jar lifter and transfer to a solid, towel-covered surface. Allow to cool for 24 hours.
- Check seals. Lids should be solid and pulled down tight. (if they flex and pop, the jar didn't seal; put unsealed jars in the refrigerator and use those first).
- Remove rings and wash outsides of jars. Store in a cool, dry place.
Nutrition Facts : Calories 35 calories, Carbohydrate 8 grams carbohydrates, ServingSize 1 grams, Sodium 62 grams sodium, Sugar 6 grams sugar, UnsaturatedFat 0 grams unsaturated fat
CARAMELIZED ONIONS WITH THYME
Steps:
- Heat the butter and olive oil in a heavy-bottomed pot or pan set over medium-high heat. Peel and slice the onions into rounds while the butter is melting and add them to the pot. Toss to coat the onions and season with salt and pepper, to taste. Turn the heat down to medium and do not cover the pot. You want these babies to get brown! Stir occasionally, for about 10 to 15 minutes, then turn the heat to medium-low. Keep stirring (switch to a spatula or wooden spoon to scrape up the browned bits) until the onions are browned and soft. Add the thyme leaves, toss and remove from the heat. These will keep for 5 days in a covered bowl in the refrigerator. Use the leftovers with eggs, on top of a salad, or straight from the bowl with a fork.
CARAMELIZED ONION AND THYME JAM
A condiment that goes well with bread and cheese. It also complements roasted meats, such as pork, ham, and turkey.
Provided by threeovens
Categories Onions
Time 45m
Yield 1 cup, 6 serving(s)
Number Of Ingredients 8
Steps:
- In a large saucepan, heat oil and butter over medium heat.
- Stir in onions, vinegar, sugar, bay leaf, and thyme.
- Cover and cook, stirring occasionally, until onions are tender, about 15 minutes.
- Remove lid, increase heat to medium high and cook until golden brown, stirring often, about 15 to 20 minutes.
- Season with salt and pepper and let cool to room temperature.
CARAMELIZED ONION JAM
A cerain "someone" (who is a jelly & jam expert!) has been after me to post this recipe for quite some time. After finding it in Saveur Magazine, we spent a morning making up a double batch. It was fun and the jam turned out to be "interesting". If you try it, let us know what you think.
Provided by KeyWee
Categories Onions
Time 1h20m
Yield 4 pints
Number Of Ingredients 14
Steps:
- Remove papery outer skin from garlic bulbs, but do not peel or separate cloves.
- Cut the tops off of the bulbs and brush with vegetable oil.
- Wrap each bulb in foil and bake at 425 degrees for 35 minutes. Cool 15 minutes.
- In a Dutch oven, saute onions in butter for 30 to 40 minutes, until lightly browned.
- Squeeze softened garlic into pot and stir in both vinegars, lemon juice, mustard, salt, pepper, ginger and cloves.
- Bring to a rolling boil and gradually add sugar, stirring constantly, boiling for three minutes.
- Add pectin and boil for one minute more, stirring constantly.
- Remove pot from heat and let stand for three minutes. Skim off foam.
- Pour hot mixture into hot jars, leaving 1/2" of headspace.
- Adjust caps and process for 10 minutes in a boiling water bath.
Nutrition Facts : Calories 1480.9, Fat 13.5, SaturatedFat 7.6, Cholesterol 30.5, Sodium 710.6, Carbohydrate 344.9, Fiber 5.5, Sugar 311.9, Protein 6.6
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