Before discovering this recipe I made Rachel Allen's red onion jam from her book Bake, and I do really love this still so think I shall alternate between the two depending on my mood. This one is really great with cheese but you can use it on anything and makes for a yummy gift. I advise making it on a sunny day though as even the dog smelt oniony afterwards so you need windows open.
Makes 5 x 225g jars
100ml Olive oil
2kg onions, peeled and finely sliced
200g demerara sugar
150g redcurrant jelly
300ml cider vinegar
50ml balsamic vinegar
1 rounded tsp salt
1/2 tsp freshly ground black pepper
You'll need a big pan - the bigger the better. We used 14 onions in the end which is a lot once sliced. You need to have jars - whatever kind you like but they need vinegar proof lids. They'll need to be sterilised and warm though.
1. Heat the oil in a large pan over and medium heat and add the onions. Reduce the heat, cover the pan and cook, stirring occasionally, for 30-40 minutes until the onions are collapsed and beginning to colour.
|Joe can chop 14 onions without crying. I can take the peel off one...|
2. Add the sugar and the redcurrant jelly. Increase the heat and continue to cook, stirring more frequently for about 30 minutes until the mixture turns a dark, nutty brown and most of the moisture has been driven off.
3. Take off the heat and allow to cool for a couple of minutes before adding the vinegars (if you add vinegar to a red hot pan it will evaporate).
4. Return to the heat and cook rapidly for another 10 minutes or so, until the mixture becomes gooey and a spoon drawn across the bottom of the pan leaves a clear track on the base for a couple of seconds.
5. Remove from the heat and season with salt and pepper. Spoon into warm, sterilised jars and seal with vinegar proof lids. Use within 12 months.
|The finished marmalade|