Sunday, May 24, 2009


I made it this afternoon and this is all I got for sweating over a hot stove for an hour but, it's worth it!! A friend put it on the table when we were treated to his wonderful cooking on our trip to Tasmania. I couldn't wait to make it but had to wait even longer for the Redcurrant Jelly; until we took a trip over the mountain to one of the larger supermarkets. This is not really Hicksville in the Sticks, they just don't stock gourmet foods! Here's the recipe.

ONION JAM - Louise Pickford, from her book, "Sauces"

Although perfect with grilled chicken, onion jam is particularly versatile as it can be served as a chutney with cold meats and cheese, or as a sandwich filler. It keeps well in the fridge but I doubt it will last long - it's just too moreish!

4 tablespoons of extra virgin olive oil
4 red onions thinly sliced
4 fresh thyme sprigs, lightly bruised
100g light soft brown sugar
100ml red wine vinegar
4 tablespoons of redcurrant jelly
Sea salt and freshly ground black pepper

Serves: 6-8

Heat the olive oil in a saucepan and gently fry the onions and thyme sprigs with some seasoning for 20 minutes, or until very soft and golden. Discard the thyme sprigs and stir in the sugar, vinegar and jelly.

Simmer for 6-8 minutes, or until the sauce is thick and jam-like. Pour directly into a sterilized jar and leave to cool.

NOTE: Once opened, refrigerate the jam for up to 2 weeks.

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