Red Onion Jam - a Quick Way to Prepare It

Red onion Jam

This is designed to go with fried goats cheese (though there are no doubt other possibilities), and was inspired by a meal we once had in Mojacar, on the Costa de Almeria, though strangely when we returned some time later, they had changed.

The recipes we have come across for Red Onion Jam include vinegar and to my mind are more suited as an accompaniment to meat than cheese.

This recipe is also very simple. The measurements are approximate - try it out.

Chop the onions finely, either using a knife or a food processor.

Fry the onions gently, stirring frequently, until they have softened and taken up the oil - may take around 20 minutes.

Add the sugar and wine (the red wine adds to the red colour which may not be very prevalent up to this point).

Heat gently, stirring frequently (possibly continually towards the end) until the consistency of jam is achieved.

If stored in sterilised jars (following normal jam making procedures) I would expect this to keep for a reasonable period of time. We generally make this in smaller quantities and keep in the fridge for up to a week.