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onion jam
Prep Time50 mins
Cook Time5 mins
Servings: 6 jam jars à 200 ml
  • 1200 g red onions
  • 150 ml red wine
  • 75 ml red wine vinegar
  • 1/4 tsp ground black pepper
  • 1/4 tsp ground cloves
  • 2 juniper berries
  • 4 tbsp olive oil
  • 500 g preserving sugar (2:1)
  • a tea-ball (stainless steel)
  • 5 - 6 jam jars (a 200 - 250 ml)
how to:
  • Prepate the jam jars (cleaning...).
  • Trim the onions & cut them into quarters; afterwards cut the onions into thin slices. Start frying the onions in olive oil in a pot big enough for the jam session.
  • Add the spices - the juniper berries in the tea-ball - & fry softly until the onions are soft. Don't forget to stir the mess every now & then. It shouldn't stick to the bottom.
  • After about 30 min add red wine & vinegar - let it cook softly & stir for about 10 - 15 min. The liquid should have evaporated...
  • Remove the tea-egg!
  • Add the preserving sugar & bring it to a boil. Attention: when the sugar is dissolving the liquid will increase again!
  • Let it boil for at least 3 - 5 min - always stirring!
  • Then fill the onion mess into the jam jars - immediately - & close the screw cap. Turn the jam jars upside down for cooling.
Red onions: In general you may use any type of onion.
Jam jars: I used rather small jam jars because you’ll need only few onion jam when serving w/ cheese (or so). So a big jar might be excessive.
The onion jam may be stored in your pantry.
After opening a jam jar it has to be stored in the fridge.