I love making jams, but when I was a little stumped on what type of jam to make for a Christmas hamper, my boss came to the rescue! He suggested Onion Jam. So I trawled the net looking for the perfect jam recipe! But I couldn't find one that was perfect, so I decided to make my own, hope you like it as much as my boss does! :)
Slice onions in thin rings and place in pot with oil. Make sure onions are of uniform thickness.
Cook onions slowly on low heat until soft. Do not overcook them.
Once onions are cooked add in the sugar and slowly stir the sugar until it is melted. Make sure to constantly stir the onions.
Add in two tablespoons of seeded mustard and stir. Set one tablespoon mustard aside for later.
Stir in red wine vinegar, red wine and balsamic vinegar and increase heat to medium and cook for 15-20 minutes.
Make sure to stir onions as it cooks.
Once the onions have been cooked in the vinegar and wine, they will look medium brown in colour. Remove them from the liquid and set aside. Bring heat to high and cook liquid until it has reduced to half of original amount.
Once the liquid has been reduced and thickened, place the onions back in the pot and continue to cook for approx 60 minutes.
The liquid will reduce further and the onions will be completely cooked at this point. Add in last tablespoon of seeded mustard and mix in well.
To ensure that the jam in ready to be put into jars, place a small amount on a spoon and allow to cool.
If the jam is still runny, return to stove top and cook for a further 10 minutes or until jam sets on a spoon.
The jam is ready if it sets to a semi solid state.
Once it's ready, allow to cool to room tempreture.
Jam can be stored in sanitised jars in the fridge for up to a two months!
Enjoy on burgers, sandwiches and yummy roasts (or as a great hamper filler)!