There is something super satisfying about making your own jam or bread, don’t you think? It almost seems like there is some sort of secret to life or happiness to it, that only grandma knows.
Every time I make Garlic and Onion Jam I feel I’m about to discover that secret.
I wonder how many jars of pickles, jams and other condiments you have in your fridge. I bet that they don’t get to see the world outside the fridge unless a ‘particular meal’ takes your fancy and they become useful.
Garlic and Onion Jam is one of these (I hate this expression, but this is what it became in my fridge) universal condiments slash jams that can be used in numerous combinations.
Simple Garlic and Onion Jam is as diverse as Lemon Chutney
Sweet, but savoury in the same time Garlic and Onion Jam becomes an absolute star on the most boring piece of toast or on a rustic, crusty bread smothered in a thick layer of butter. I’ll have Garlic and Onion Jam over lightly browned calves liver, sausages, steak, chicken breast, on a ham or cheese sandwich, or as a great, alternative dip… It just does not stop!
I love these diverse, moreish jars of flavour like the Lemon Chutney, which I wrote a few weeks ago about. I am sure that when you try my Garlic and Onion Jam or the Lemon Chutney you’ll know why!
Neither of us (me or my partner) likes vinegar, so whenever I can, I try to replace it with lemon or wine in order to achieve the acidity needed for a dish.
Garlic and Onion Jam does not contain vinegar, but it will keep in the fridge for up to 2 weeks. Frankly, Garlic and Onion Jam never lasts that long… because it is just too delicious to keep it in the jar! Yum…:)
- 500 g onion – thinly sliced
- 10 garlic cloves – roughly sliced
- 1 tsp thyme – fresh leaves picked
- 1 tbsp brown sugar
- 4 apples – chopped roughly
- 150 ml dry white wine
- 2 tbsp of lemon juice
- 3 tbsp olive oil
- Salt to taste
- Caramelize onions with sugar on a slow heat for 30 min.
- Add chopped garlic, apples, thyme, lemon juice and wine to the pan with onions, cover the pan with a lid and cook for another 30 min on a slow heat.
- Uncover the pan and let the content reduce to a nice and a bit runny jam consistency.
- Season the Garlic and Onion Jam to taste, place in a sterilize container and let it cool to room temperature before closing the jar and placing in the refrigerator.
- Store in the refrigerator for up to 2 weeks; serve warm or cold with meat, cheese or with bread or dipping crisps.