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Home Cooking 3

Help with onion jam - too much butter in finished product

sa_sam | Dec 5, 201805:18 PM

Need help with onion jam/marmalade that ends up with visible chunks of butter/oil in it once jarred and refrigerated. How do I get an onion jam/marmalade that looks like those in shops? I've made it several times, experimented with different recipes, types of onions, quantities of balsamic vinegar vs sugar/honey and other liquids like stock, different spices. It tastes great but doesn't look great because the butter/oil content solidifies when it's refrigerated.

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