Tuesday, 7 March 2017

Chilli & Onion Jam


Chutneys and jams are always great to have in your cupboard. They're so versatile. Whether you're looking to add to your cheese and biscuits or upgrade a sandwich, they work perfectly. This fulfilling onion jam works great with cheese or cold hams and gives extra bite to your ham sandwich.

This recipe could not get any easier and will leave you wondering why you ever bothered buying a jar instead of making it. I like to enjoy mine with freshly toasted soda bread and thickly sliced brie. The jam also works well in wraps or fajitas.

Try out this jam in a delicious tear and share Brie and onion jam bread.

Recipe

Ingredients:                                                                                                  (Makes 800g approx.)

2 large onions
1-2 red chillies
1/2 lemon zested
375ml red wine vinegar
185ml water
300g soft brown sugar
500g chopped tinned tomatoes

Method:
  • Peel and remove the roots from the onions. Cut the onion in half and then slice the onions thin.
  • Heat a saucepan with a little oil. Once warmed, add the sliced onions. 
  • Cook down the onions. Keep them moving on a gentle heat so not to colour them. 
  • Remove seeds and finely chop the chillies then add them to the pan. (If you're not a fan of spice, add less chilli or none - the jam will still be great!).
  • You'll notice the onions will turn soft and translucent. At this stage, add the sugar, the vinegar, the lemon zest and the water. 
  • Stir til the sugar is dissolved.
  • Turn the heat up and start to reduce to a syrup, stirring occasionally, especially near the end as has a tendency to stick. 
  • Once the jam has become syrupy, add the tinned tomatoes.
  • Turn to a medium heat. Continue to reduce until thick. Stir regularly again. If you're afraid it will stick and burn, turn the heat down and just cook for longer. 
  • You're looking for the thickness of a soft jam/ when almost all liquid has evaporated. Once achieved, pour into a heatproof dish to cool. The mixture will thicken as chilled. 
  • Once cold, put your onion jam in a container and keep refrigerated.





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