The red onion jam with a delicious and unique flavor, is, first of all, very easy to prepare, and it can be used in various ways on our tables, as it can be paired with fresh cheeses or goat cheeses, or you can serve it as an accompaniment to meats and cold cuts. One thing is certain, it will amaze you with its goodness!
Once again, I recommend trying the recipe, and as always, I look forward to your feedback on my Instagram profile @isaporidicasa.
Ready to start? I’ll be waiting for you in the kitchen and on my Facebook page HERE
- Difficulty: Easy
- Preparation time: 25 Minutes
- Portions: 4 jars of 8 oz
- Cooking methods: Slow fire
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 2.2 lbs red onions
- 1 cinnamon stick
- 1/2 cup rosé wine (or white wine)
- 7 oz white sugar
- 7 oz brown sugar
Tools
- 4 Jars of 8 oz
- Saucepan
Steps
First, peel the onions, wash them, dry them, and slice thinly
Place the sliced onions in the bowl, add the granulated sugar, brown sugar, rosé wine, or still white wine will be just fine, and the cinnamon stick
Mix the ingredients carefully
Cover the bowl with food wrap and let it rest for 4 hours at room temperature, stirring from time to time so that the maceration liquid absorbs the sugar and the ingredients are well combined
Remove the cinnamon stick and pour the onions with the maceration liquid into the saucepan and cook over low heat for about 40 minutes
You will notice that the color will gradually darken. If you want a less chunky consistency, you can blend the mixture with an immersion blender
To check if the jam has reached the ideal consistency, let a few drops of the mixture fall from a spoon onto a saucer; if the drop remains compact, it means our jam is ready
Pour the still hot onion jam into previously sterilized jars; I recommend following the guidelines of the Ministry of Health for proper sterilization and pasteurization. Close the jars with sterilized lids. When the jam has cooled, place it in the refrigerator. You can use it right away and its shelf life is 2 months. Once the jar is opened, the jam should be consumed within a week.
If you want your red onion jam to last longer, you can pasteurize it. Boil the jars in a water bath for 30 minutes in a pot full of water, wrapped in clean cloths. This way you can store the jam for about a year. Again, I recommend following the guidelines of the Ministry of Health.
