ONION JAM
A family favorite. Expect a few wrinkled noses maybe at the title, but result is worth the effort. Maybe not for beginning cooks since there's a couple potentially tricky steps. Serve a cup of jam over a bar of cream cheese with crackers, or as a spread for meat sandwiches. Keep in refrigerator in covered container for up to two weeks.
Provided by WENDYMARIE37
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 1h20m
Yield 32
Number Of Ingredients 6
Steps:
- Heat vegetable oil in a heavy skillet over medium heat.
- Stir sugar into vegetable oil with a wooden spoon, stirring constantly until mixture is a light caramel-color, about 10 minutes. Mixture will be very hot.
- Stir onion, salt, and black pepper into sugar mixture. Onions will immediately start to caramelize. Stir frequently over medium heat until sugar has dissolved and onions are browned, about 15 minutes.
- Pour red wine vinegar into onion mixture and simmer until mixture has a jam consistency, about 30 minutes. Let cool to serve.
Nutrition Facts : Calories 36.7 calories, Carbohydrate 5.4 g, Fat 1.7 g, Fiber 0.4 g, Protein 0.2 g, SaturatedFat 0.3 g, Sodium 19 mg, Sugar 4 g
ONION JAM
Provided by Damaris Phillips
Categories condiment
Time 1h25m
Yield 1 1/2 cups
Number Of Ingredients 8
Steps:
- Melt the butter in a large saute pan over medium-high heat. Add the onions, lemon zest, ginger, and 1/2 teaspoon salt and cook until the onions start to turn translucent, about 5 minutes
- Add the coriander, 1/4 cup of the brown sugar and half the lemon juice and turn the heat to low. Cook, stirring frequently, until the onions start to cook down and the liquid is evaporated, about 15 minutes. Add 1/3 cup water every 10 minutes and continue to cook until the onions are thick and golden brown, about 55 minutes. Stir in the remaining 1/4 cup brown sugar and the lemon juice and cook until the brown sugar melts, 3 to 5 minutes more. Season to taste.
EASY ONION JAM
This is an easy onion jam that is incredibly versatile. It enhances anything from rice or barley dishes to spreading on a piece of bread. Great accompaniment to chicken as well. You can substitute sherry vinegar for the balsamic vinegar.
Provided by Adam Schiff
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 50m
Yield 6
Number Of Ingredients 5
Steps:
- Heat olive oil in a saucepan over medium-high heat. Saute onion in hot oil until soft and caramelized, 10 to 12 minutes. Add water, balsamic vinegar, and brown sugar; stir until sugar is dissolved and mixture is simmering. Reduce heat to low and cook until mixture thickens and reaches desired consistency, about 30 minutes.
Nutrition Facts : Calories 91.5 calories, Carbohydrate 17.6 g, Fat 2.3 g, Fiber 1.3 g, Protein 0.9 g, SaturatedFat 0.3 g, Sodium 9.4 mg, Sugar 13.6 g
ONION JAM
Cook onions with honey and a little vinegar until they are sticky-sweet and spreadable.
Provided by Food Network Kitchen
Time 40m
Yield 4
Number Of Ingredients 6
Steps:
- Heat the oil in a large skillet over medium heat. Add the onions and a generous pinch of salt and pepper. Cover and cook, stirring occasionally, until the onions are soft, 10 to 15 minutes.
- Increase the heat to high, add the red wine and simmer until most of the wine is absorbed into the onions. Add the honey and vinegar and simmer gently, lowering the heat as needed and stirring occasionally, until the onions are soft, sticky and jam-like, about, about 15 minutes.
SUN-DRIED TOMATO ONION JAM
Categories Condiment/Spread Sauce Onion Tomato Sauté Dried Fruit White Wine Simmer Gourmet
Yield Makes about 2 cups
Number Of Ingredients 10
Steps:
- Cook onions, butter, sugar, salt, pepper, and red pepper flakes, covered, in a 10-inch heavy skillet over low heat, stirring occasionally, until onions are soft and pale golden, about 30 minutes. Add wine, vinegar, apricots, and tomatoes and simmer, uncovered, stirring occasionally, until thick, 20 to 30 minutes. Serve at room temperature.
CARAMELIZED ONION JAM
This savory jam is very good served with meats-we especially like it with venison. People who enjoy garlic and onions think it's terrific. -Vanessa Lambert, Sioux Falls, South Dakota
Provided by Taste of Home
Time 1h
Yield about 3-1/2 pints.
Number Of Ingredients 14
Steps:
- Remove papery outer skin from garlic (do not peel or separate cloves). Cut top off garlic bulbs; brush with oil. Wrap each bulb in heavy-duty foil. Bake at 425° 30-35 minutes or until softened. Cool 10-15 minutes. , In a Dutch oven, saute onions in butter 30-40 minutes or until lightly browned. Squeeze softened garlic into pan. Stir in cider vinegar, lemon juice, balsamic vinegar, mustard, salt, pepper, ginger and cloves. Bring to a full rolling boil over high heat, stirring constantly. Gradually stir in sugar. Return to a boil for 3 minutes. Stir in pectin. Continue to boil 1 minute, stirring constantly. , Remove from heat; let stand for 3 minutes. Skim off foam. Ladle hot mixture into three hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight. , Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.,
Nutrition Facts : Calories 103 calories, Fat 1g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 52mg sodium, Carbohydrate 24g carbohydrate (22g sugars, Fiber 0 fiber), Protein 0 protein.
ONION JAM
Provided by Alex Guarnaschelli
Time 40m
Yield about 2 cups
Number Of Ingredients 7
Steps:
- In a medium saute pan, heat the oil until it begins to smoke lightly. Add the onions and season with salt and pepper, to taste. Cook until the onions give up their liquid, 3 to 5 minutes, and then add the red wine. Lower the heat and cook the onions until the wine reduces almost completely. Leave on low heat while you prepare the gastrique.
- In a separate small pan, heat the honey until it begins to bubble and froth. Cook until the honey turns a light caramel color, an additional 2 to 3 minutes. Add the red wine vinegar, simmer for a few minutes on low heat, and then shut off the heat. Pour the honey mixture over the onions and continue cooking them over low heat until all of the juice is absorbed and the onions are a jam-like consistency, 10 to 15 minutes. If you desire, add lemon juice and zest at this point. Taste for seasoning and transfer to a bowl to cool until ready to serve.
ONION JAM
Steps:
- Heat oil in a large skillet over a medium flame. Add onion, and sauté, stirring, until it is wilted and transparent. Sprinkle with sugar, salt and balsamic vinegar.
- Sauté, stirring occasionally, until onion is soft and a deep brown color, 15 to 20 minutes. If necessary, add a little water to keep onion moist. Use at room temperature.
Nutrition Facts : @context http, Calories 131, UnsaturatedFat 6 grams, Carbohydrate 16 grams, Fat 7 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 1 gram, Sodium 324 milligrams, Sugar 10 grams
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