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Sweet Onion Jam

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Sweet Onion Jam

Sweet Onion Jam

Diana Rattray
This jam is excellent along with roasted or grilled pork or lamb, beef steaks, venison, or grilled chicken or duck. I make a big batch of this jam and freeze it in small plastic containers.

Ingredients:

  • 2 pounds sweet onions
  • 3 tablespoons unsalted butter
  • 2/3 cup packed light brown sugar
  • 1/2 cup dark corn syrup
  • 4 tablespoons balsamic vinegar
  • 1/3 cup dry red wine
  • dash salt

Preparation:

Peel onions; cut in half lengthwise then slice thinly.

Melt butter in a large skillet or saucepan; add sliced onions and cook, covered, over medium-low heat until tender and translucent. Stir frequently.

Combine the remaining ingredients; add to the sliced onions and stir to blend. Bring to a boil. Reduce heat to low and simmer for about 40 minutes, or until syrupy. The syrup should coat the back of a spoon. Pour into a bowl and cool to room temperature.

Keep refrigerated for 4 to 5 days. Freeze in small amounts for later use.

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