Onion, Jalapeño and Raspberry Jam

Name: Onion, Jalapeño and Raspberry Jam
Yield: Makes about 700ml
Ingredients: 125 g frozen raspberries; 2 tablespoons bottled jalapeños, drained and finely chopped; sea salt; cracked black pepper; 8 sprigs thyme, stalks removed, leaves chopped; 2 red onions, halved and thinly sliced; 2 white onions, halved and thinly sliced; 2 tablespoons olive oil; 80 ml red wine vinegar; 80 ml balsamic vinegar; 110 g granulated sugar; 8 sprigs thyme, stalks removed, leaves chopped

Preparation info

Makes about
700 ml

Difficulty
Easy

Appears in

The Mountain Cafe Cookbook

By Kirsten Gilmour

Published 2017

About

We use this on our steak flatbreads. It is the perfect taste explosion for grilled meats, but is also incredible with grilled goats’ cheese.

This keeps in the fridge for ten days in an airtight jar.

Ingredients

2 tablespoons olive oil
2 white onions, halved and thinly sliced
2 red onions, hal

Preserve
Vegan
Gluten-free

Method

Heat your olive oil in a heavy-bottomed saucepan over a medium heat. Fire in your sliced onions and thyme and sauté until the onions are soft and translucent. Sprinkle over the sugar and stir into the onions until it has dissolved. Add the balsamic and red wine vinegars and simmer for 20 minutes until you have a sticky, thick onion jam. There will still be a