There’s a brand of Onion Jam I particularly love. As I was staring through the bottom of the (recently emptied) glass jar I thought “there must be a way to make this stuff…after all, the ingredients are listed on the side”.

So I trolled about the net for a few minutes, looking up generic Onion Jam and Marmalade recipes. They all seemed fairly similar so I cobbled together this recipe to match up with the ingredients in my favourite stuff. It’s a first attempt and I’m sure I’ll change it over time, but here’s the recipe for my own Caramelised Onion jam (and I’m pretty happy with it). It’s very easy to make and I think you’ll be pleased with the results.

To make 500g of Jam:

Ingredients:

500 grams of finely chopped onions
2 tablespoons of cooking oil
5 tablespoons of red wine vinegar
100 grams of brown sugar
1 tablespoon of dark cane sugar (or muscovardo sugar)
1 tablespoon of mustard seeds
1/2 a cup of water
1 teaspoon of cornflour (or other thickener)
A pinch of salt (to taste)

Cook the onion in the oil in a medium saucepan over a medium heat and give it a stir now and then. After about 10 minutes the onion should be soft and translucent. Add the rest of the ingredients and bring the pot to a boil. Turn the heat down to low, stir and leave to simmer gently for 20-30 minutes until the mixture starts to look sticky and the onion is as soft as you like it.

The easiest way to test the consistency is to take a teaspoon of the jam and put it on a saucer in the fridge to cool. It should have a thick, jam-like consistency (funnily enough). If it’s too thin, just leave the rest simmering a bit longer until it looks right.

This jam is great with cold meat, cheese, or as a base for pizza.

I love the idea of reverse-engineering my favourite foods so I can make home versions (with local, fresher ingredients and none of the additives). I keep threatening Karen that one day all our food will be home made but it’s a longer term dream.

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