Side Dishes

Caramelised onion and beetroot jam

While most jams are made using fruit, this tasty savoury-style recipe from The Australian Women's Weekly's 'Made From Scratch' cookbook is brilliant dolloped atop a steak sandwich, or served with blue cheese.
4 cups
1H 10M



1.Before starting, read [‘All About Pickles’](|target=”_blank”) and [‘Sterilising jars’.](|target=”_blank”)
2.Heat oil in a large saucepan over medium-high heat; cook onion, stirring, for 10 minutes or until they start to soften. Reduce heat to low; cook, stirring frequently, for a further 30 minutes or until onion is soft and caramelised.
3.Add remaining ingredients; stir over high heat, without boiling, until sugar dissolves. Bring to the boil. Reduce heat; simmer, uncovered, stirring occasionally, for 30 minutes or until beetroot is tender and mixture is thick.
4.Spoon hot mixture into hot sterilised jars; seal immediately. Label and date jars when cold. Store in a cool dark place; refrigerate after opening.

Store relish in a cool, dark place for at least three weeks before opening. Refrigerate the relish after opening.


Related stories