Onion Jam Relish Recipes

Steps:

• Peel the onions and cut off the ends, then stand each onion on its bottom and slice it through the center, top to bottom.
• Continue slicing to produce thin, semicircular julienne strips, then cut those into pieces 2 or 3 inches long.
• Cut the scallions into pieces 2 or 3 inches long.
• Heat the oil in a large skillet over medium heat.
• Add the onions and scallions and sauté until they begin to soften; cover the pan, lower the heat, and cook until they are wilted, about 20 to 30 minutes.
• Remove the lid, increase the heat, and add the vinegar.
• Cook over medium heat, stirring occasionally, until the vinegar is reduced by half.
• Stir in the salt and pepper, then gradually add the brown sugar, tasting as you go.
• Onions have different amounts of natural sugar at different times of the year, so the amount of brown sugar may need to be adjusted. The final flavor should be strongly sweet-and-sour.
• Continue cooking the mixture until the jam is thick, about 10 minutes.
• Remove from heat and cool to room temperature.

Steps:

• Saute the onions in a skillet over medium-low heat until translucent and caramelized, about 10 minutes. Add the brown sugar and stir until dissolved. Deglaze the pan with both vinegars and the wine. Simmer on medium-low heat until all the liquid has been evaporated, about 15 minutes.

Steps:

• Combine red bell peppers, onions, sugar, vinegar, and salt in a large pot; bring to a boil. Reduce heat and simmer until vegetables are tender, about 30 minutes.
• Sterilize the jars and lids in boiling water for at least 5 minutes. Pack relish into hot, sterilized jars, filling to within 1/2 inch of the top. Run a knife or thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
• Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 15 minutes.
• Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

Steps:

• Set a Dutch oven or heavy pot over medium heat, and add the bacon. Cook, stirring occasionally, until the fat is completely rendered and the bacon has started to crisp, approximately 12 to 15 minutes.
• Drain all but 1 tablespoon of the fat from the pot, and add the onions, mustard seed, brown sugar, vinegar and 3 tablespoons of water. Stir to combine, then cover the pot, lower the heat and allow the mixture to cook undisturbed for 15 or 20 minutes. Remove the top, stir again and then partly cover the pot. Allow the mixture to cook until most of the liquid is gone and the onions have achieved a dark brown jamminess, approximately 60 to 70 minutes. (Add a little more water as needed.)
• Taste the jam, and add salt and pepper if necessary.
• Remove mixture from heat, and allow to cool slightly. Spoon the jam into a jar or bowl, then allow to cool completely. Store, covered, in the refrigerator for up to a week.

Steps:

• Chop onions finely by hand or in a food processor.
• Turn out into a glass bowl and add 1/4 cup of salt and allow to stand for 30 minutes to an hour.
• Drain juice from onions and discard.
• Put onions in an enameled or stainless steel pot and add vinegar, turmeric, spices (tied into cheese cloth ball), pimentos and sugar. Bring to a boil and allow to cook until onions are transparent.
• Pack onions and cooking liquid into canning jars, leaving a 1/2 inch headspace. Remove air bubbles and place lids on jars according to the manufacturer's instructions.
• Process jars in a water bath for 10 minutes or adjusted to your altitude.

Steps:

• Remove papery outer skin from garlic (do not peel or separate cloves). Cut top off garlic bulbs; brush with oil. Wrap each bulb in heavy-duty foil. Bake at 425° 30-35 minutes or until softened. Cool 10-15 minutes. , In a Dutch oven, saute onions in butter 30-40 minutes or until lightly browned. Squeeze softened garlic into pan. Stir in cider vinegar, lemon juice, balsamic vinegar, mustard, salt, pepper, ginger and cloves. Bring to a full rolling boil over high heat, stirring constantly. Gradually stir in sugar. Return to a boil for 3 minutes. Stir in pectin. Continue to boil 1 minute, stirring constantly. , Remove from heat; let stand for 3 minutes. Skim off foam. Ladle hot mixture into three hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight. , Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.,