CARAMELISED ONION AND CHILLI JAM
Ingredients
1 tbsp olive oil
1 tbsp butter
1kg red onions, finely chopped
4 clove garlic, finely chopped
5-6 red chillies, deseeded and very finely chopped
2 bay leaves
1 tbsp tomato purée
1 tbsp worcestershire sauce
50ml balsamic vinegar
250ml red wine vinegar
400g jam sugar
season to taste
Instructions
Sterilise your empty jars
In a large, deep saucepan melt the butter with the oil on a medium heat and fry the onions until softened and translucent.
Add your garlic and chillies and continue to cook for a few minutes.
Stir in the tomato puree, worcestershire sauce and seasoning until all combined.
Add the bay leaves, vinegars and sugar and allow the sugar to dissolve.
Bring to a high boil for around 10 minutes, checking every now and again that the onions aren’t catching at the bottom.
Leave to simmer 15-20 minutes, stirring occasionally, your jam should have thickened by now and be ‘jam-like’.
Pour into your sterilised jars and seal whilst they’re still hot.
Source and Photo: Renée Adams
