What the hell is onion jam? Think of carmelized onions in a concentrated and ready to go form. Spread it on burgers, fancy sandwiches, plop it on an over the top boujie pizza. You name it, you should eat it. And you know what? It’s super easy to make.
Rough cut 9-10 large onions. Feel free to use whatever you have around or mix and match red, yellow, white, etc. And if you have some shallots or garlic kicking around? Chop those up as well.
Put your cut onions in a large pot or dutch oven with a large half cup of brown sugar.
Cook these down until they are browing and you start to get those yummy fronds on the bottom of the pot. This can take anywhere from 45 minutes to 2 hours depending on the water content in your onions. Stir as needed.
When your onions have cooked down, add 2 cups red wine (straight outta the box, yo!) and 6 TB of balsamic vinegar. Add 3/4 tsp salt and 3/4 tsp pepper. A little bit of thyme would probably be a great idea because thyme is amazeballs.
Cook this down until it reaches a nice thick consistency and add to sterlized jars. Water bath for 10 minutes.
Allow to then sit for 24 hours before storing, gifting, or stuffing face.
This is a recipe for the worst zucchini relish ever. I entered it in the state fair last year, and of the 3 zucchini relish entries, I did not place. Not even 3rd. It was that bad. The only nice thing that could be said was “beautiful jar” – the thing I had no actual hand in making. I find this hilarious.
My husband on the other hand loves this stuff. He puts it on pizza, hot dogs, sandwiches, etc. We sent a jar to my father in law, and I believe it was gone within a week. So, who really cares what the fair folks say, eh? (Though I totally entered a jar this year…just to see.)
- Grate 10 cups of zucchini into a bowl. Chop 3 -4 bell peppers (red makes for the nicest presentation later) finely, as well as 2 1/2 cups onion. Mix with 5 TB salt and allow to sit in the fridge overnight.
- The next day, rinse and drain the goods that sat overnight. Add to a pot.
- Add 3 cups sugar, 3 cups vinegar, 1 TB dried dill, 1 tsp coarse ground pepper, 1 tsp celery seed, and bring to a boil
- Boil for 30 minutes – start the water in your canner.
- Pack hot sterilized jars with relish, add sprigs of dill along the side to pretty it up.
- Water bath for 10 minutes, and viola! The worst zucchini relish ever.
I don’t usually like relish myself (I’m a picky pickle or pickled eater) but think this is pretty good stuff. Give it a try. I bet you’ll agree. And if you want to come judge the category at the fair, let me know!