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
SWEET ONION JELLY
Serve with cream cheese for crackers or bagels or use as a condiment on beef, pork or chicken. Also great on hot dogs, sausages and sandwiches. (I confess, a canner I am not, so I end up storing it in the fridge in lieu of processing it. It has so many uses that it sure doesn't stick around for long. Maybe, someday, I will learn the masterful art of canning.)
Provided by Mercy
Categories Jellies
Time 1h5m
Yield 3 1/2 cups
Number Of Ingredients 5
Steps:
- Puree the onion and vinegar together in a blender until smooth.
- Pour into a saucepan.
- Add the sugar and crushed pepper and bring to boil over medium-high heat.
- Boil for five (5) minutes and then stir in the powdered pectin.
- Bring to a hard boil and boil for one (1) minute.
- Pour into hot sterilized jars, secure the lids and process for ten (10) minutes in a boiling water bath.
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.
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.
RED ONION JELLY
This is a very good on cream cheese with crackers. It is great on Roasted Chicken and other meats. My daughter made it for gifts last christmas, everyone really enjoyed it. I'm making some this year.
Provided by Barb G.
Categories Jellies
Time 1h
Yield 6 pints
Number Of Ingredients 9
Steps:
- Peel, quarter and thinly slice red onions.
- Measure 3 cups into a 6-or-8-quart sauce pot.
- Stir in apple juice, vinegar, sage and pepper.
- Measure sugars in a separate bowl.
- Stir fruit pectin into onion mixture in sauce pot.
- Add butter.
- Over high heat, bring mixture to a full rolling boil, stirring constantly.
- Quickly stir in sugars.
- Return to a full rolling boil and boil exactly 5 minutes, stirring constantly.
- Remove from heat.
- Skim off any foam with metal spoon.
- Ladle quickly into hot, sterilized half pint jars, filling to within 1/8 inch of tops.
- Wipe jar rims and threads.
- Cover with lids.
- Screw bands tightly.
- Process in a boiling water bath for 5 Minutes.
SURE.JELL® HERBED ONION JELLY
Sweet onion juice, vinegar, sugar, thyme and fruit pectin are cooked briefly, then processed in a canner to produce gleaming jars of savory jelly.
Provided by My Food and Family
Categories Home
Time 3h5m
Yield Makes about 6 (1-cup) jars or 96 servings, 1 Tbsp. each.
Number Of Ingredients 7
Steps:
- Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain jars well before filling.
- Peel, quarter and finely chop onions. Place in saucepan; add water. Bring to boil. Remove from heat; cool slightly. Place three layers of damp cheesecloth or a jelly bag in large bowl. Pour prepared onions into cheesecloth. Tie cheesecloth closed, hang and let drip into bowl until dripping stops. Press gently. Measure exactly 3 cups juice into 6- or 8-qt. saucepot. (If needed, add up to 1/2 cup water for exact measure.) Stir in vinegar and thyme.
- Stir pectin into juice in saucepan. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in sugar. Bring to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
- Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 5 min. Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)
Nutrition Facts : Calories 45, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 12 g, Fiber 0 g, Sugar 11 g, Protein 0 g
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