By Danielle French

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. 

Onion Jam

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.

Share on facebook
Share on twitter
Share on pinterest
Share on email

Sign up to receive stories and updates

Danielle French - Ash Naylor Photography

About Danielle

Looking for a simpler way of life for her four daughters and herself, Danielle moved from Toronto to this farm in the Bethany Hills of Southern Ontario, and over time together with her family and her partner Shawn, restored the barn, the iconic heritage silo and the land.

Danielle loves to create unique settings and menus for the many events she offers at South Pond Farms, such as authentic farm-to-table gatherings, bread-making workshops, culinary classes, and weddings. Danielle’s vision is to inspire others to share her vision of a traditional life and way of cooking and to feel the sense of history on this beautiful land.  

Danielle was also the host of a television series called Taste of the Country

You may also enjoy

Inquire about Events

Send us a quick note so we can learn more about your event.

For wedding inquiries click here

Inquire about Weddings

Send us a quick note so we can learn more about your event and you can receive our packages, pricing and availability.
After hitting send, you will receive a link to download our wedding information package in your inbox

For private event inquiries click here