Onion Jam Veg CD ACC
Vegetarian Cold Accompaniment
Conserve Pickles Preserve
Medium Sweet Onions, sliced
teasp Vegetable Oil
Prepare the jars (see notes below).
Melt the butter and vegetable oil in a heavy frying pan. Add the onions and sauté
until slightly brown. Season with salt.
Reduce the heat, the continue to cook, stirring constantly, until caramel colour
and tender. Add the brown sugar and
continue to cook, stirring all the time, until dissolved.
Spoon into warm jars, cover and label (see notes below).
be reheated. Serve with chicken or
see also General
- Use jars which
are free from cracks, chips or flaws – the best sizes to use are 450g/1lb
although 1kg/2lb jars can be successfully used for pickling fruit.
Prepare the jars by washing well in warm soapy water and rinsing
thoroughly. Dry the jars in a cool oven (140C, 275F, Gas Mark 1).
Fill whilst still warm to prevent the jars from cracking when the hot
filling is added.
the jars – Fill
to the top then wipe the rims of the jar with a damp cloth. Immediately cover
with a waxed disc whilst still hot (wax side down). Allow to cool then cover
with cellophane, securing with a
rubber band. For long term storage secure the cellophane with a screw top lid.
in a refrigerator.