I’ve previously shared our blue cheese and red onion jam burgers and our focaccia topped with red onion jam and cheddar but seen as we use this recipe for lots of things I thought it was a good idea to have it written up separately.
This red onion jam is so easy to make, super tasty and it keeps really well in a sealed jar in the fridge. We use ours on burgers and bread but also as a filling in sausage rolls and on cheese and crackers. The only issue I’ve got is knowing whether it’s a jam, marmalade or chutney. I’ve gone for jam as marmalade is generally citrus and chutney is usually more than one flavour. Oh, and I thought red onion jam sounded better!
You Will Need
- 4 Red onions
- 4 Heaped tbsp. Brown sugar
- 50ml Balsamic Vinegar
- 100ml Water
- Cooking oil
Firstly, finely chop the onions. I keep mine quite chunky as I like the jam to have a little crunch but that’s really up to you.
Place the onions in a large saucepan with a splash of cooking oil and fry for 3 minutes until softened.
Add the sugar, vinegar and water, stir together and bring to the boil.
Reduce to a simmer, cover and leave for 10 minutes. When you remove the lid, you’ll find the onions have gone a lovely dark purple and the liquid has started to reduce.
Without replacing the lid, continue to simmer for a further 20-30 minutes, stirring around every 5. Taste as it starts to thicken and add either more sugar or vinegar if needed to suit your tastes.
When it’s ready it will have reduced to a thick, jammy texture with no liquid. Remove from the heat and leave to cool before placing in a covered jar. Keep in the fridge until needed.
This red onion jam tastes amazing on meat or cheese. It makes a huge jar, so half the recipe, or freeze some if you don’t need so much.
If you think of anything else to do with it please let me know. I love trying new ideas.
Red Onion Jam
- • 4 Red onions
- • 4 Heaped tbsp. Brown sugar
- • 50ml Balsamic Vinegar
- • 100ml Water
- • Cooking oil
- Chop the onions as finely as you like them
- Place in a large saucepan with a little oil and fry for 3 minutes until softened
- Add water, sugar and vinegar and stir together well
- Bring to the boil before reducing to a simmer
- Cover and leave for 10 minutes
- Remove the lid and stir
- Simmer for a further 20-30 minutes stirring regularly until it reaches a thick jammy texture
- Remove from the heat and leave to cool
- Store covered in the fridge until needed