Onion Jam Recipes

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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



Onion Jam image

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

¼ cup vegetable oil
½ cup white sugar
4 cups onion, coarsely chopped
¼ teaspoon salt
ground black pepper to taste
½ cup red wine vinegar

ONION "JAM"

My DH loves condiments - particularly ones he can use on his sandwiches. I bought a jar of Onion Jam at a market, he almost licked the jar clean. I have been busy re-creating the original and this recipe is amazing. If you enjoy cold cuts (ham, roast beef, silverside etc) this might be for you.

Provided by cookingpompom

Categories     Onions

Time 45m

Yield 1 litre

Number Of Ingredients 7



Onion

Steps:

  • Peel and thinly slice your onions (I use a Mandolin for this).
  • In a large heavy based pot, heat the oil and add the onions, stir frequently over a medium heat until caramalised (15-20 minutes).
  • Add the mustard seeds and fry for an additional 2 minutes.
  • Add the brown sugar and cook for another 2 minutes (it needs to be well dissolved).
  • Add the remaining ingredients and reduce to a low simmer and cook for another 5 minutes.
  • Carefully pour the hot onion jam into prepared jars ( hot sterilized jars if you want to keep them on your shelf - will keep for 6 months) or a clean jar if you want to pop it into your fridge and use it within 2-4 hours (or once chilled). Keeps in the fridge for 4 weeks. Once a jar is opened, this jam must be refridgerated.

Nutrition Facts : Calories 1972, Fat 46.5, SaturatedFat 6, Sodium 138.8, Carbohydrate 387.2, Fiber 20.2, Sugar 323.9, Protein 16

3 tablespoons oil (vegetable)
10 medium sized onions (just under 2 kilos)
1 1/4 cups brown sugar
2 tablespoons mustard seeds
1/4 cup balsamic vinegar
1/3 cup sweet chili sauce
2 tablespoons apple cider vinegar

ONION JAM

This jam makes a delicious condiment for any meat, and is the stuffing for our Chicken Breasts Filled With Onion Jam.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Yield Makes 1 cup

Number Of Ingredients 4



Onion Jam image

Steps:

  • Cut onions in half lengthwise; peel. Cut off ends; cut lengthwise into 1/4-inch-thick pieces.
  • Coat a 13-inch skillet with cooking spray, and set over medium heat. Add onions, and cover. Cook, stirring occasionally, until softened and translucent, about 15 minutes.
  • Add sugar; re-cover. Cook, stirring occasionally, until onions are deep golden, 20 to 30 minutes. Add 1/4 cup water; stir with a wooden spoon to dislodge any brown bits.
  • Cover, and cook until dark brown, 20 to 30 minutes. Add balsamic vinegar and another 1/4 cup water. Continue cooking until liquid has been absorbed, about 10 minutes. Transfer to a bowl to cool. Store, refrigerated, in an airtight container up to 1 week.

3 large Spanish onions
2 tablespoons sugar
2 tablespoons balsamic vinegar
Olive-oil cooking spray

RED ONION MARMALADE

Soft, sticky onion marmalade - great with pâtés and terrrines or a ploughman's lunch

Provided by Barney Desmazery

Categories     Condiment, Side dish, Snack

Time 2h15m

Yield Fills about four 500ml jars

Number Of Ingredients 10



Red onion marmalade image

Steps:

  • Halve and thinly slice the onions, then thinly slice the garlic. Melt the butter with the oil in a large, heavy-based saucepan over a high heat. Tip in the onions and garlic and give them a good stir so they are glossed with butter. Sprinkle over the sugar, thyme leaves, chilli flakes if using and some salt and pepper. Give everything another really good stir and reduce the heat slightly. Cook uncovered for 40-50 minutes, stirring occasionally. The onions are ready when all their juices have evaporated, they're really soft and sticky and smell of sugar caramelising. They should be so soft that they break when pressed against the side of the pan with a wooden spoon. Slow cooking is the secret of really soft and sticky onions, so don't rush this part.
  • Pour in the wine, vinegar and port and simmer everything, still uncovered, over a high heat for 25-30 minutes, stirring every so often until the onions are a deep mahogany colour and the liquid has reduced by about two-thirds. It's done when drawing a spoon across the bottom of the pan clears a path that fills rapidly with syrupy juice. Leave the onions to cool in the pan, then scoop into sterilised jars and seal. Can be eaten straight away, but keeps in the fridge for up to 3 months.

2kg red onions or regular onions
4 garlic cloves
140g butter
4 tbsp olive oil
140g golden caster sugar
1 tbsp fresh thyme leaf
pinch of chilli flakes (optional)
75cl bottle red wine
350ml sherry vinegar or red wine vinegar
200ml port

ONION JAM

I received a Blue Ribbon for this recipe in 1997 at the Fresno County Fair. This goes very well, with ham. I also like to use it as a base for salad dressings! This recipe also uses 1 pkg of low sugar pectin (powdered type).

Provided by katie in the UP

Categories     < 60 Mins

Time 45m

Yield 7 1 cup jars

Number Of Ingredients 9



Onion Jam image

Steps:

  • Place onions, apple juice, vinegar and spices in a pot. Mix 1/4 cup sugar with 1 pkg of low sugar pectin. Put pectin mixture in pot with onions. Add oleo, bring to a full boil. Stir constantly. Add rest of sugars, boil exactly 5 minutes.
  • Ladle into prepared jars.
  • Process 5 minutes in boiling water canner, making sure all have sealed properly.

Nutrition Facts : Calories 609.4, Fat 0.6, SaturatedFat 0.1, Sodium 16.8, Carbohydrate 155.1, Fiber 3, Sugar 142.9, Protein 1.9

1 1/2 cups apple juice
1/2 cup wine vinegar
4 teaspoons chopped fresh sage
1/2 teaspoon ground sage
3 teaspoons gourmet blend pepper, ground
4 cups sugar
1/2 cup packed brown sugar
1/2 teaspoon oleo
8 cups red onions, thinly sliced

ONION JAM

Provided by Alex Guarnaschelli

Time 40m

Yield about 2 cups

Number Of Ingredients 7



Onion Jam image

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.

1/4 cup vegetable or canola oil
4 large red onions, halved, peeled, and cut into thin (1/4-inch) slices
Kosher salt and freshly ground black pepper
2 cups dry red wine
1/2 cup honey
1/2 cup red wine vinegar
Juice and a few grates of zest from 1 lemon, optional

CARAMELIZED ONION JAM

Keep this rich condiment in the refrigerator for nights when you need to elevate simply roasted chicken, steak, or fish.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Yield Makes 1 1/2 cups

Number Of Ingredients 6



Caramelized Onion Jam image

Steps:

  • In a medium pot, heat oil overmedium heat and cook onions,covered, stirring occasionally untiltranslucent, about 15 minutes.Add water, vinegar, and sugarand cook uncovered, stirring, untilonions are caramelized, about30 minutes more. Season withsalt. Let cool completely.

1/2 cup extra-virgin olive oil
2 pounds onions, thinly sliced
1/2 cup water (or low-sodium chicken stock)
1 tablespoon balsamic vinegar
1 teaspoon sugar
Coarse salt

ONION JAM

Provided by Damaris Phillips

Categories     condiment

Time 1h25m

Yield 1 1/2 cups

Number Of Ingredients 8



Onion Jam image

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.

1 1/2 teaspoons unsalted butter
2 Vidalia onions, julienned (if not in season, any sweet onion will do)
2 lemons, zested and juiced
1/4 teaspoon minced fresh ginger
Kosher salt
1/2 cup firmly-packed brown sugar
1/4 teaspoon ground coriander
Freshly ground black pepper

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From stevehacks.com


HELP WITH ONION JAM - CHOWHOUND FOOD COMMUNITY
Need help with onion jam/marmalade that ends up with visible chunks of butter/oil in it once jarred and refrigerated. How do I get an onion jam/marmalade that looks like those in shops? I've made it several times, experimented with different recipes, types of onions, quantities of balsamic vinegar vs sugar/honey and other liquids like stock, different spices. It tastes great …
From chowhound.com


ONION JAM CREATIVE FOODS
Onion Jam Creative Foods Stand: K04 – View Map. Three simple products - but oh my, they taste amazing! The Oriental Dressing goes on just about anything, but then so does the Balsamic Reduction Dressing. And the Eggplant Chutney is wonderful on crackers, with cheese or cold meats. These three products were dreamed up in my kitchen at Food for Thought, 72 …
From foodshow.co.nz


BALSAMIC ONION JAM | VENTURA FOODS
Preparation: In a sauté pan, place the Phase and heat until hot, place the onions, sugar and saute together until the onions becomes a deep golden brown color. Turn the heat down to med. Add in the balsamic glaze and stir in the onions cook for 15 minutes until the onions are soft. Add in the salt and pepper as needed.
From venturafoods.com


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