Onion, Jalapeño and Raspberry Jam


Preparation info

  • Makes about

    700 ml

    • Difficulty


Appears in

The Mountain Cafe Cookbook

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.


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


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