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.
- 10 mins preparation
- 1 hr cooking
- Makes 4 cups
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Ingredients
Caramelised onion and beetroot jam
- 2 tablespoon olive oil
- 4 large onions (800g), sliced thinly
- 1 1/2 cup (330g) firmly packed brown sugar
- 1 1/2 cup (375ml) apple cider vinegar
- 3 large beetroot (600g), peeled, grated coarsely
- 1 teaspoon coarse cooking salt (kosher salt)
- 1/2 teaspoon cracked black pepper
Method
Caramelised onion and beetroot jam
- 1Before starting, read 'All About Pickles' and 'Sterilising jars'.
- 2Heat 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.
- 3Add 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.
- 4Spoon hot mixture into hot sterilised jars; seal immediately. Label and date jars when cold. Store in a cool dark place; refrigerate after opening.
Notes
Store relish in a cool, dark place for at least three weeks before opening. Refrigerate the relish after opening.
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New Zealand Woman's Weekly
May 07, 2023
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