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“My DH loves condiments - particularly ones he can use on his sandwiches. I bought a jar of Onion Jam at a market, he almost licked the jar clean. I have been busy re-creating the original and this recipe is amazing. If you enjoy cold cuts (ham, roast beef, silverside etc) this might be for you.”
1 litre

Ingredients Nutrition


  1. Peel and thinly slice your onions (I use a Mandolin for this).
  2. In a large heavy based pot, heat the oil and add the onions, stir frequently over a medium heat until caramalised (15-20 minutes).
  3. Add the mustard seeds and fry for an additional 2 minutes.
  4. Add the brown sugar and cook for another 2 minutes (it needs to be well dissolved).
  5. Add the remaining ingredients and reduce to a low simmer and cook for another 5 minutes.
  6. Carefully pour the hot onion jam into prepared jars ( hot sterilized jars if you want to keep them on your shelf - will keep for 6 months) or a clean jar if you want to pop it into your fridge and use it within 2-4 hours (or once chilled). Keeps in the fridge for 4 weeks. Once a jar is opened, this jam must be refridgerated.

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