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What to do with my sweet/spicy onion jam?


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Home Cooking 13

What to do with my sweet/spicy onion jam?

HillsofBeverly | Mar 3, 2013 02:48 PM

Help me here, y'all. Last year I learned to can (water bath) and made a bunch of jams, dilly beans, etc. All good, but one recipe mystified me. To work on my technique for extracting pectin from green apples and citrus I made a sweet/spicy onion jam (green apple pectin base with cinnamon sticks and sliced onions). It came out slightly sweet from the granny smith base, oniony, and with a cinnamon afterburn. It's good. After gifting I have about 4 1/2 pint jars left.

The problem is - what to do with it? We eat very little meat or fish (and in almost all cases no chicken, turkey, roast beef or pork, or ground meat) and increasingly less cheese, so while this might be good with charcuterie and cheese, we aren't eating either more than 1-2 times a month (and it would probably work as a pork loin glaze, which we also don't eat). Hmmmm, stir into lentils? Topping for lentil-walnut pate? Topping for baked beans??? It is good on toasted Ezekiel sesame bread with a mere hint of melted cheddar, but used in this way I'll spend the next 4 years eating my 4 jars....


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