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
  • Print


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


Caramelised onion and beetroot jam
  • 1
    Before starting, read 'All About Pickles' and 'Sterilising jars'.
  • 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.