Onion Jam

A couple of years ago when down south at Margaret River, I bought this beautiful bottle of onion jam. Obviously they wouldn't give away their renown recipe so I decided to look around for recipes that when made, tasted as good as theirs. This is a little different in ingredients but after making it, I decided that it was just as yummy. It is great to serve with cold meats such as ham, pork or beef. It is also a great little gift idea for giving at christmas or holiday times, especially if you use nice jars and dress them up with pretty home made covers on the lids and bows to decorate. I tie a nice bow around the covered lid and then place a little white spoon through the ribbon. I love this recipe and I know you will too once you have tried it.

INGREDIENTS:

4 kg brown onions - cut into rings
6 cups malt vinegar
6 fresh bay leaves
1 tablespoon black mustard seeds
1 tablespoon cumin seeds
7 cups soft brown sugar
2 teaspoons sea salt

PREPARATION:

Place onions and vinegar in a large saucepan. Add the bay leaves, mustard and cumin seeds and bring to the boil. Reduce heat to low and simmer, covered for 45 minutes. Add sugar and salt and stir over low heat until fully dissolved. Bring to the boil, reduce heat and simmer, uncovered for 30 minutes or until thick. Skim off any scum that forms during cooking with a slotted spoon. Remove the bay leaves. Spoon immediately into sterilised, warm jars and seal. Invert the jars and leave to cool. Label them and store for 3 weeks before eating. This will allow the flavours to develop. You can store your jam for up to a year in the pantry or for 6 weeks in the refrigerator once they have been opened.
To sterilise your jars wash thoroughly in hot soapy water or the dishwasher. Before using them place in an oven at 120 C for 20 minutes. The jars should be completely dry before you use them.