Onion Jam

I love savoury jam. I started making a pear onion compote when I was much younger as a gift I could make for the holidays so I know the savoury bug has been with me for a while. Fruit preserves have been with me too every summer even when I was a teenager. My grandmother made jam and when she wanted something for meat she made chili sauce. 

While I love bread and jam, I love savoury jam more alongside meats, cheese, grilled vegetables and sandwiches. I don’t know if it’s the sweet, savory combination but I’ll take a chili pepper jam over hot sauce and a chutney over gravy all the time. 

How I made it

We grow a lot of onions and one year we had a bumper crop. I spent a day peeling three different varieties and sautéing them down in a pot with vegetable oil taking care not to burn them. I added a little spice, garlic, vinegar, some sugar and thyme and let it cook for a long time until it had literally reduced to a thick and delicious jammy consistency, soft like a marmalade but not runny. 

What to serve it with

I serve it alongside baked brie over the holidays, spread on a cheese and toast sandwich, dabbled on a charcuterie board or simply on my plate next to grilled steak or chicken. I find it’s so versatile it goes with anything. 

We now sell basically three kinds of savoury jam and four if you include the hot honey – chilli pepper jam, roasted garlic and the onion marmalade. I love them all but the onion was my first so I have a special little spot for it.