Onion jam with caraway seed

As the winter cold  increasingly creeps up on us, it’s a good time to start thinking about winter preserving.  In no way is preserving limited to the spring, summer and autumn months.  To begin with, here is a recipe for a delicious onion jam.  Try serving this with beef or venison or even on a cheese platter.  It is great in sandwiches also.  Add a spoonful to a casserole or gravy for extra flavour.  Try susbtituting orange rind and juice for the lemon.

1kg brown onions, peeled weight

2 tablespoons cooking salt

1 teaspoon whole cloves

6 allspice berries

4 cups sugar

½ teaspoon finely grated lemon rind

2 tablespoons lemon juice

2 cups white or cider vinegar

3 teaspoons caraway seeds

Cut onions into quarters, then slice thinly. Place in a bowl and mix with the salt, then leave to stand for 2 hours or more.  Drain and rinse, drain well.

Place the cloves and allspice in a small piece of muslin and tie the top with string to make a small bag.

Combine the sugar, lemon zest and juice, vinegar, muslin bag and caraway seeds in a large saucepan and bring to the boil, stirring.  Add the prepared onions and return to the boil.   Reduce heat and simmer for 1 ½ to 2 hours or until a jam-like cinsiste3ncy is reached.

Makes approximately 1kg.

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