Thursday, June 8, 2017

Maple-Onion Jam

Maple-Onion Jam
(about 1 pint)


2½ lb. Yellow Onions, sliced ½ inch thick
¼ cup Dark Brown Sugar, packed
½ tbsp. Fresh Garlic, minced
¾ tsp. Kosher Salt
½ tsp. Ground Cardamom
½ tsp. Ground Cinnamon
¼ tsp. Black Pepper
1 tbsp. Pure Maple Syrup
½ tbsp. Apple Cider Vinegar


Combine all the ingredients from onion to black pepper in a 4 to 6 qt. slow cooker, cover and cook on high for about 7 hours.  Onions should be deeply softened and slightly soupy.  Remove lid and cook another hour or until most of the standing liquid has evaporated.  Turn the cooker off an stir in the syrup and vinegar.  Cool 30 minutes.  Transfer mixture to a food processor and pulse until chunky and spreadable (about 10 minutes).  Place in a sealable pint container and refrigerate up to 2 weeks.  To use, just spread on grilled bottom bun before placing your burger on it.

Note:               If mixture still has standing liquid after an hour without the lid, stain into medium sauce pan reserving the onions.  Add the syrup and vinegar to the liquid in sauce pan.  Cook over high heat until reduced to less than a quarter cup (about 10-15 minutes).  Then add to onions in the food processor and continue with directions above. 

Ideas for Future Efforts

No comments:

Post a Comment