Onions!? As a kid I hated everything about onions… and peppers… and tomatoes for that matter. Spoiled and picky kid for 1, please. Thankfully as with most food things, I grew out of it and have learned to love onions. As I’ve been on a little bit of a roasted jam kick, an old flavor muse challenged me to a roasted onion jam. While it took me a while to pull this savory spread together, I am super pleased with the outcome (heck perhaps even kid version of me would have liked it), plus the sweet aroma coming from my apartment (I could smell it three flights down) after roasting the vidalia onions for an hour was amazing. This recipe is a modification on this sweet vidalia onion jam recipe. I decided to use apple cider vinegar but you could easily swap out the ACV for champagne or white wine vinegar (just make sure it’s at least 5% acidity) for a milder taste. What does one do with a sweet and savory onion jam you ask? How about pairing it with crackers/scones and goat cheese. Atop some bison sliders? Or better yet, and just in time for the holiday season, use it as a glaze on this year’s Thanksgiving turkey. I made tons of this jam, so if you’re interested in snagging a jar I’ll be swapping it at the next Seacoast Food Swap.
What’s new with you guys? Putting up any tasty Fall goods… pumpkins, apples, beets? Though a little late in the season (this depends on your summer temperatures), a friend of mine just surprised me with a flat of homegrown tomatillos. Yahtzee! Since the first time I laid eyes on the young plants earlier this summer, I’ve been eagerly awaiting the harvest of these husked green fruits. You can definitely expect some sort of salsa verde coming to a blog near you.
- 6 pounds sweet onions (vidalia)
- 2 cups white sugar
- 1-1/2 cup apple cider vinegar
- 1 tsp lemon zest
- 1/2 tsp kosher salt
- 1/4 cup fresh minced sage
- 1 box powdered pectin
- Pre-heat oven to 425F.
- Place unpeeled whole onions on a baking sheet. Roast until the skins are deep golden brown and blistered and the inner parts are very tender throughout and yield when pierced with a sharp knife, an hour or longer, depending on the size.
- When time is up remove onions from oven, let cool long enough to handle then remove skin and quarter. In batches puree onions in a blender/food processor.
- In a large-sized, non-ionized pot, combine pureed onions, apple cider vinegar, sugar, and lemon zest. Cook down over low heat for 1 hour and a half.
- Stir in minced sage and salt and cook for an additional 5 minutes.
- Add powdered pectin and cook hard for 1 minute. Remove from heat.
- Ladle jam into warm pint or half pint jars leaving approximately 1/4 inch headspace. Wipe rims, apply lids and rings (finger tight), and then process in a hot water bath for 10 minutes.
- Remove jars from canner and let cool on a folded towel for 12-24 hours.