Caramelized Onion Jam

From: Chef #883092

On Jul 21, 2008

This was so good! We tried a little last night with lamb sausages. I plan to make more for my friends and family. To save a trip to the store (and gas), I made a few substitutions. It turned out just fine. 1. I used a mixture of red, sweet and cooking onions that I had lying around. 2. I also only had one lemon, so I used 1/4 lemon juice and substituted additional balsamic for the remaining 1/4 cup. 3. I didn't use liquid fruit pectin. Instead, I prepared sur-jell per package directions (1 package + 3/4 water; rolling boil for one minute stirring constantly). Just substitute this for the liquid. No need to change any other steps.

From: Samantha in Ut

On Sep 18, 2007

I made two bathes of this the second I made with white balsamic and it was a beautiful color. I did a rough chop of the onions. Delicious!!!!

From: ~kdp

On Jun 2, 2006

Love the onions and garlic, altho I did cry when slicing all those onions. Left the onions sliced rather than chopping. I think next time (yes, there will be a next time) I will add a bit more garlic and a tad less sugar. This is a savory jam that would be great with meats. I'm thinking of putting some on a roast in the crockpot and letting it cook all day. It would also be great used with wild game meats to help zap the "gamey" taste that it sometimes has. I used this on a hamburger steak...just so I could sample it. Thanks for posting this one KeyWee. :o)