Red Onion Jam - Help critique this recipe, please

15 years ago

Last night DH and I had dinner out at a very nice restaurant and for an appetizer,we had grilled chicken livers on rosemary twigs with Red Onion Jam. Wow, it was outstanding and I want to try it at home. I found this recipe on line but it concerns me because of the 120 ml of oil.

This recipe sounds similar. I know it would be safe to keep in the frig for a while, but I wanted something to can and have available in December, when I don't have as much free time for cooking.

Do you think this recipe is safe for a conventional 10 minute water bath like for jams and jellies?

Here is a link that might be useful: Red Onion Jam recipe

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Comments (5)

lindac
15 years ago
I don't like the oil in it....
The recipe linked below looks better to me, but think I would sub 1/2 red wine vinegar for 1/2 of the red wine....so you would have 1/3 cup of liquid which is 1/2 red wine and 1/2 red wine vinegar.
I wouldn't think about canning it....to get it sour enough to be safe, I would think you would have to add a lot of vinegar, and sugar to sweeten the vinegar and you would not have the "jammy" texture.
but I really don't know much about canning!! LOL!
But I bet that would be yummy...I also think maybe some cumin seeds or caraway seeds would be a nice addition.
Now I'm thinking about sweet and sour red cabbage.....
Linda C

Here is a link that might be useful: onion jam
readinglady
15 years ago
I've made this. It's safe for canning. Originally I posted this on Harvest.

"Here's a recipe for a red onion relish you might try. There's no reason why white onions couldn't also be used. For a lighter relish you could try a dry white wine and white balsamic vinegar or just use wine vinegar and increase the sugar, if needed."

Caramelized Red Onion Relish

Categories : Canning & Preserving Pickles and Relishes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 large red onions -- peeled
1/4 cup brown sugar -- firmly packed
1 cup dry red wine
3 tablespoons balsamic vinegar
1/8 teaspoon salt
1/8 teaspoon pepper

Slice onions very thinly. Combine onions and sugar in a heavy skillet (non-acidic). Cook, uncovered, over medium-high heat for 25 minutes or until onions turn golden and start to caramelized, stirring frequently.

Stir in wine and vinegar. Bring to a boil over high heat, reduce heat to low and cook for about 15 minutes or until most of the liquid has evaporated, stirring frequently.

Season to taste with salt and pepper. Sppon into a clean wide-mouth jar and cool briefly.

Remove hot jars from canner and ladle relish into jars to within 1/2-inch of rim. Process 10 minutes for half-pint jars. (BWB)

from "Small-Batch preserving" Yield: 2 cups

Carol
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A true "tradizinale" balsamic vinegar is regulated by the Italian government and by law runs 6% acidity. It just tastes less acid due to the sweetness. The U.S. government doesn't regulate balsamic vinegars, so the many balsamic vinegars available here will run anywhere from 4-6%, depending upon brand. Anything less than 4% doesn't qualify as "vingar." Topp and Howard are very innovative in their recipes; I love that book and have canned many of their condiments. They are Canadian, but Topp especially has excellent food-safety credentials and the book does follow USDA principles. It was Topp who developed a method for driving water off oils for safer storage of garlic, fresh herbs etc. in oil. However, that is not the same as canning. In canning you are sealing a product in an anaerobic environment. Botulism loves a low-acid, low-heat, low-oxygen environment. Butter and oils contain high levels of fat which help insulate any botulism spores from penetration by heat and acid. So driving off the water in canning terms is not the only relevant factor. Katie knows what she's talking about. She is the expert. However, I would discourage fiddling around with substitutions in canning recipes, especially as a beginner. Canning isn't cooking. It's science. You're being wise in asking for help in learning the process. I very much recommend the National Center for Home Food Preservation and their self-paced online food preservation course. Just scroll down the page at the link. Happy preserving. I think you'll really enjoy Topp and Howard's book. Carol Here is a link that might be useful: National Center for Home Food Preservation
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I have made this a few time. sorry I do not remember who`s recipe. But know it was from the KTT canning board. This goes great on pork, burgers and pretty much what ever you may choose :) I hope you enjoy.. Caramelized Red Onion Relish 2 large red onions, peeled 1/4 cup firmly packed brown sugar 1 cup dry red wine 3 tbsp balsamic vinegar 1/8 tsp each salt and freshly ground pepper Slice onions into very thin slices. Combine onions and sugar in a heavy non-stick skillet. Cook, uncovered, over medium-high heat for about 25 minutes or until onions turn golden and start to caramelize, stirring frequently. Ã¯Â»Â¿ Stir in wine and vinegar. Bring to a boil over high heat, reduce heat to low and cook for about 15 minutes or until most of the liquid has evaporated, stirring frequently. Season to taste with salt and pepper. Remove jars from canner and ladle relish into jars leaving a 1/2 headspace. Process in water bath canner for 10 minutes for half-pint jars. Copied from: http://www.sbcanning.com/2010/11/carmelized-onion-this-is-prize-winner.html
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lyndaluu2
15 years ago
I use the recipe in the "Complete Book of Small-Batch Preserving"
Caramelized Red Onion Relish

2 large red onions, peeled
1/4 cup firmly packed brown sugar
1 cup dry red wine
3 Tbsp balsamic vinegar
1/8 tsp each of salt and freshly ground pepper

Slice onions into very thin slices. Combine onions and sugar in a heavy non-stick skillet. Cook, uncovered, over medium-high heat for about 25 minutes or until onions turn golden and start to caramelize, stirring frequently.

Stir in wine and vinegar. Bring to a boil over high heat, reduce heat to low and cook for about 15 minutes or until most of the liquid has evaporated, stirring frequently.

Season to taste with salt and pepper. Spoon into a clean wide-mouthed jars.

Process 10 minutes for half-pint jars in BWB.

I love this one and you will too.

Linda
adoptedbygreyhounds
Original Author
15 years ago
Thank you, Linda, Carol, and Linda!

This recipe looks perfect, expecially with the balsamic vinegar. Yum! I'm going to make it.

LindaC, LOL, if we had some eggs we could have some ham and eggs if we had some ham.
lindac
15 years ago
Red onions, brown sugar, red wine and vinegar makes me think that all I need is some red cabbage.....and I put it on the list...it will be good with that pork tenderloin in the freezer....
amazing how everything reminds me of food!!

Red Onion Jam - Help critique this recipe, please

Comments (5)

lindac

readinglady

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Red Onion Jam - Help critique this recipe, please

Comments (5)

lindac

readinglady

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lyndaluu2

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lindac

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