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Red Onion Jam

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“This is wonderful with cheeses and cheese dishes, quiches and savoury pies, hamburgers, sausages, roast meats, lentil roast, and so much more..... The flavours develop the longer you keep it, so make ahead to get the sweetest mellow taste. This jam (or "confiture" if you want to be posh) keeps well in sealed sterilised jars and also makes a great gift at Christmas time. The recipe came from the December 2003 edition of the Sainsburys Magazine, but you don't need to wait for Christmas to make this!”
1hr 5mins
570 ml

Ingredients Nutrition


  1. Heat the oil in a wide shallow pan, then add the onions, sugar and salt and pepper: cook very gently for 30 minutes, stirring occasionally until most of the liquid has evaporated.
  2. Add the sherry vinegar, grenadine and red wine: continue to cook, uncovered, at a gentle simmer for a further 30 minutes, stirring regularly until it reaches the consistency of jam.
  3. Allow to cool before decanting and sealing in sterilised jars.

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