Caramelised onion and thyme jam

Caramelised onion and thyme jam

By
From
The Produce Companion
Makes
500 ml
Photographer
Jeremy Simons

Ingredients

Quantity Ingredient
60ml olive oil
1kg red or brown onions, finely sliced
1 tablespoon thyme leaves
2 teaspoons dijon mustard
185g soft brown sugar
125ml balsamic vinegar

Method

  1. Heat the oil in a large saucepan over medium heat. Add the onion and thyme and fry with the lid on, stirring regularly, for 20–30 minutes, until very soft and golden. Stir in the mustard followed by the sugar and vinegar and reduce the heat to low. Simmer for 15 minutes, or until thick and jam-like.
  2. Spoon the hot jam into warm sterilised jars and seal immediately. Store in a cool, dark place for up to 12 months. Refrigerate after opening.
Tags:
produce
companion
growing
harvest
glut
preserving
mandy
sinclair
meredith
kirton
pickling
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