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Red Onion and Tomato Jam Jar
This savoury jam is super versatile, great for leftover roast beef sandwiches on boxing day.
- Yields: 2 |
- Difficulty: easy
- Prep Time : 15 mins |
- Cook Time : 25 mins
Issue 47
Ingredients
2 Tbsp (30 ml) butter
12 tomatoes, peeled, cored, deseeded & finely chopped
1 C (250 ml) castor sugar
½ C (125 ml) light brown sugar
¼ C (60 ml) lemon juice
¼ C (60 ml) apple cider vinegar
2 tsp (10 ml) salt
2 Tbsp (30 ml) NoMU Spanish Rub
sterilised glass jars
Method
Melt the butter in a large saucepan over high heat.
Add the onion and cook for about 5 minutes, stirring frequently. Add two tablespoons of water and scrape the bottom of the pot with a wooden spoon. Continue to cook for another 2 minutes. Add 2 more tablespoons of water and scrape the browned bits. Repeat this method of cooking, adding water and then scraping until the onions are completely softened and a deep, dark brown, about 15 minutes in total.
Add the tomatoes, castor sugar, light brown sugar, lemon juice, vinegar, salt and NoMU Spanish Rub to the onions and stir to combine. Bring the mixture to the boil, reduce the heat and simmer, stirring occasionally, until the tomatoes have broken down and the jam has thickened and developed a nice, thick consistency.
Remove from the heat, transfer the jam to a sterilised jar and seal. Decorate and gift to the guy who has it all!
