«Onion jam»

Country of origin: France

The combination of onion flavor, sweetness and berry flavor makes this jam an exquisite addition to your favorite dishes. If you want to surprise your guests, prepare this unusual jam. Cheese, pate or just a fresh baguette with this jam becomes a chef's dish.

Goes well with:

-       Wine

-       Cheese

-       Burger

-       Pate

Ingredients:

• Onion (red or shallot) 500g
• Sugar 160g
• Wine vinegar (not more than 6%) 90 ml.
• Raspberry or cranberry juice 90 ml.
• Pectin (or agar agar) 5g
• Salt ½ tsp.

Method

1)    Chop the onion into large pieces and place them in a blender bowl.

2)    Add juice and vinegar. Grind as much as possible.

3)    Prepare a deep-bottomed saucepan. Pour a mixture of onions, vinegar, and juice into a saucepan. Add 2/3 sugar and salt. Mix 1/3 of sugar with pectin (or agar agar) and set aside.

4)    Put the saucepan on medium heat, bring to a boil. Cook the mixture for 15 minutes, stirring occasionally.

NB:

During cooking, onion jam gives off vapors of the onion and vinegar. It is necessary to open the window and try not to inhale vapors. Periodically approach, stir, and leave the saucepan.

5)    Remove the saucepan from the stove, cool for 5 min. Add sugar and pectin, stir and cook for 3-4 min over medium heat. If you cook for longer, the effect of the pectin will decrease and the jam will not thicken.

6)    Pour hot jam into sterilized jars, close with sterilized lids, coot, and store in the refrigerator.