+
Home Cooking

Help with onion jam - too much butter in finished product

sa_sam | Dec 5, 201805:18 PM     3

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.

Want to stay up to date with this post? Sign Up Now ›

More from Chowhound

How to Choose a Ham
How To

How to Choose a Ham

by John Birdsall | So you're serving ham for your holiday dinner (whether Easter, Christmas, or otherwise)—but what kind...

How to Dye Easter Eggs Using Ingredients from Your Kitchen
How To

How to Dye Easter Eggs Using Ingredients from Your Kitchen

by Jessica Gentile | Hard-boiled eggs aren't just one of the most nutritious foods around, but they also have the potential...

Try a Drink With Eggs This Spring
Recipe Round-Ups

Try a Drink With Eggs This Spring

by Toniann Pasqueralle | Springtime means a lot more than just warmer weather and longer days (although we can't really complain...

How to Make Macarons Like a Pro: Just Follow a Few Easy Tips
How To

How to Make Macarons Like a Pro: Just Follow a Few Easy Tips

by Jen Wheeler | In our latest Chow-To episode, our...

See what's new!

View latest discussions ›

Get fresh food news delivered to your inbox

Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.