A tasty spread for a bagel, or use red onion and rosemary jam as a sandwich spread. This rich and vibrant jam also makes an excellent marinade for chicken or beef.
I first discovered this jam while in Umbria, Italy painting at the medieval hill towns of Assisi and Orvieto. The Italians call this “confiturra”. It makes a tasty addition to breakfast, lunch or dinner or a wonderful compliment to fresh baked rustic bread. My recipe is a simplified version of the Italian confiturra it’s slightly more pantry friendly without the wine and balsamic vinegar.
Prep time: 10 min.
Cook time: 45 min.
Total time: 55 min,
Yield: 3 pints, approx.
7 cups red onions, sliced thin
3/4 cup red wine vinegar
1 Tablespoon Extra virgin olive oil
3 1/2 cups sugar
1 package Sure-Jell® Light
1/2 tsp. dried rosemary, crumbled
1/4 tsp. dried thyme
1/4 tsp. ground white pepper
Soak the onions in a large bowl of very cold water for 10 minutes. Drain the onions and gently squeeze any excess water from them.
Heat a large skillet coated with the olive oil. Add the vinegar and onion slices, and sauté over a low heat for 15-20 minutes, stirring often. Cook until the onion is tender.
Place the cooked onions in a food processor or blender. Lightly pulse or blend until smooth. Add the thyme, rosemary, and white pepper. I prefer the jam with more texture to the onions. But, if you prefer a finer texture jam, run it through a blender for one minute.
Measure out 6 cups; make up the difference with water if necessary. Pour into a saucepan or Dutch oven.
Add the Sure-Jell and bring to the boil, stirring constantly. Add the sugar, and boil 1 minute more. Remove from heat, stir well, and immediately pour into sterile jars for sealing. Process in a water bath canner for 20 min. then set aside on a kitchen towel or hot pad to cool. Do not place hot jars on a cold counter, which could cause the jars to crack.
This jam should keep for up to two months in the refrigerator if unprocessed.