You should use this jam the way you use salt – on everything. This jam imparts a rich, slow-roasted, earthy sweet flavor to anything you add it to. Everything is improved by it’s addition….roast beef, vegetables, as a marinade for pork or chicken, added to pasta sauces. It mellows out sharp flavors, completely revolutionizes grilled cheese sandwiches and cheese courses. Make it, put it in a jar and give it as a gift. It will impress your friends and turn enemies into lovers.
Makes 2 pints
3 large yellow onions, diced
2 large rosemary sprigs
1 tsp dried marjoram (or 2 tsp fresh, finely diced)
1 tsp dried thyme (or 2 tsp fresh, finely diced)
1 tsp salt
1/4 cup vegetable oil
1/4 cup dry white wine
1/4 cup apple cider vinegar
1/2 cup brown sugar
- Heat oil over medium high heat. Add onion and salt, stir to combine. Add marjoram, thyme and rosemary (if your rosemary is a woody stalk with tough leaves, tie off in cheesecloth to avoid sharp rosemary leaves in your jazzy jam, if it’s a supple young branch, no worries).
- Turn heat to medium-low and cook, stirring occasionally until onions are soft and golden brown.
- Sprinkle sugar over the top of the onions and allow to melt without stirring.
- Turn heat up to medium, add the vinegar and wine and cook on a low boil until liquids have reduced.
- Allow to cool, remove rosemary and serve or store in the fridge for up to 3 weeks. This makes an awesome gift!