Onion jam: 6 delicious recipes

Onion jam recipes moved to us from the Italian culinary world. At first glance, it can be decided that a delicacy from a similar product simply cannot be tasty. Such an opinion exists only until such time as you can not personally try the onion jam, seasoned with additional ingredients.

Onion jam with apples

• granulated sugar - 850 gr.
• Red onion - 2 kg.
• Simirenko apples - 2–3 pcs.
• thyme - 1 branch
• dry red wine - 370 ml.
• marjoram - 1 branch
• 6% acetic acid - 30 ml.

1. Peel the onions from the husk, cut into half rings. Do the same with apples, removing the core. Fruits must be chopped into small cubes.
2. Place the sliced ​​food in the pan. Add to the basic composition of the remaining components, except wine.Send the pan to the stove, wait for it to boil.
3. Boil the mixture for 12-15 minutes, reduce the power of the burner to the minimum. When the product gets a dark shade, pour in an alcoholic beverage.
4. Cover the pan with a lid, cook for 3 hours. During the allotted time, you can do the sterilization of cans and lids.
5. After the time, roll up the jam in the classic way. Turn the cans upside down, warm with a cloth.

Onion jam with wine

• thyme - 2 branches
• sugar - 60 gr.
• red wine - 250 ml.
• Onions - 900 gr.
• Wine vinegar - 100 ml.
• rosemary - 1 branch
• bay leaves - 3 pcs.
• Coriander - 6 oz.
• ground pepper - 4 gr.
• table salt - 12 gr.
• olive oil - in fact

1. Peel onions, chop in no particular order. Send the product to a thick-bottomed pan with olive oil. Fry the onions until light golden.
2. Next, spices, herbs, granulated sugar and wine are added to the product. Thoroughly mix the contents of the pan, simmer over low heat.
3. Wait until the liquid has completely evaporated, the jam should have a thick consistency. Place the jam in jars, you can use after cooling or roll up for long-term storage.

Hot Pepper Jam

• onions - 1.3 kg.
• chili pepper - 1 pc.
• sunflower oil - 45 ml.
• rice vinegar - 35 ml.
• dry white wine - 190 ml.
• sea ​​salt - 10 gr.
• crushed pepper - 7 gr.
• dry rosemary - 12 gr.
• ground coriander - 9 gr.
• Fresh honey - 40 g.
• thyme - 11 gr.

1. Chop the onion in half rings, rinse and finely chop the hot peppers. Take a deep frying pan add oil and all spices to it.
2. Sunflower product should be filled with the aroma of spices. Warm up the ingredients for a few minutes. After that, place the hot peppers and onions in the frying pan.
3. Fry a little for 6 minutes. Cover the container with a lid, stew the dish on a minimum fire for a quarter of an hour. Make sure that the composition is not burnt, periodically stir.
4. In a separate bowl, mix the honey, vinegar and wine. Pour into the pan. Boil the dish until complete evaporation of the liquid components. Do not forget to systematically mix the mass.
5. Once the jam is ready, arrange it in sterile jars. Leave the product at room temperature until it cools down. Next, you need to clean the treat in the refrigerator.

Onion jam with honey

• butter - 60 gr.
• lime honey - 35 gr.
• crushed coriander - 10 gr.
• rock salt - 15 gr.
• sugar - 170 gr.
• allspice - 3 gr.
• Table vinegar - 30 ml.
• onions - 1 kg.
• dry white wine - 220 ml.

1. Chop onions into small cubes. In parallel, melt the butter in a heat-resistant container. After that, place the onion, pass the product until transparent.
2. Make sure that the vegetable is not fried. Next, add vinegar, honey, wine, spices and granulated sugar. Stir the food well, wait for boiling.
3. After that, the fire must be reduced to a minimum. Tomit onions without a cover. Stir the composition periodically until complete evaporation of the liquid components.
4. Cooking time will take at least 2.5 hours. Then turn off the stove, leave the onions in the container until cool.
5. Put the jam in a jar, store in the refrigerator. Consume recommended after a day.

Onion jam with thyme

• red onion - 950 gr.
• olive oil - 55 gr.
• red wine - 250 ml.
• cane sugar - 80 gr.
• fresh thyme - 30 gr.
• Table vinegar - 50 ml.
• salt - 5 gr.
• ground pepper - 4 gr.

1. Pour the olive oil into the pan, send to the hob. Set the middle fire, warm the container.At the same time, peel and finely chop the onion, place it in the pan.
2. Fry the onion product until transparent for about 7 minutes. Next, pour in the wine, add cane sugar, salt, finely chopped thyme and vinegar.
3. As soon as the composition begins to boil, reduce the fire to a minimum, do not forget to mix the products. Tomite dish for 1.5 hours until thickening. Pepper and salt as desired.
4. Put the finished treat in a suitable container. Wait for the jam to cool. Then the product can be consumed or removed in a cool place.

Jam from onions and turmeric

• cane sugar - 85 gr.
• onions - 1.8 kg.
• honey flower - 50 gr.
• white wine - 90 ml.
• wine vinegar - 20 ml.
• Butter - 60 gr.
• salt - 13 gr.
• Coriander - 6 oz.
• thyme - 12 gr.
• turmeric - 7 gr.
• Allspice - 5 gr.

1. Divide and shred the onions. Melt the butter in the pan. Slow down the hob, put in the onion. Passe the product to translucency.
2. Add all the necessary spices to achieve golden. Next, add honey, sugar, wine, vinegar. Stir the ingredients thoroughly.
3. Boil the onions for about 2 hours until thickened. Stir the jam regularly.After a while, pack up a treat for sterile cans, roll up.

Surprise your family and friends with a unique jam originally from Italy. Prepare various confitures, stop at a more suitable recipe. Jam can be rolled up in banks for long-term storage, as well as a delicacy consumed after a day. Add confiture to the first and second courses.

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