celebrating 130 years 1884-2014

Caramelised Red Onion Jam

By Hannah Rennie
Caramelised Red Onion Jam
1 serving
  • 1 review

  • Difficulty Easy
  • Prep time 20 mins
  • Cooking time 1 hrs
  • Serves

    3 tablespoons butter
    2 tbsp olive oil
    6 red onions, thinly sliced
    2 garlic cloves, crushed
    2/3 cup firmly packed Chelsea Brown Sugar
    1/2 cup balsmic vinegar
    1 teaspoon finely chopped fresh rosemary
    1 tbsp dijon mustard
    3 bay leaves
    1 tbsp yellow mustard seeds
    1 tbsp black mustard seeds
    2 cinnamon sticks


    Heat butter and olive oil in a large pan on a medium heat, add onions and cook gently for 20 to 30 minutes until onions are soft and golden.

    Add garlic and cook for 1 minute. Add sugar, mustard, rosemary, bay leaves, and cinnamon sticks. Stir until melted then simmer uncovered, stirring occasionally until mixture is reduced and caramelized. Add vinegar and simmer uncovered for about 5 minutes until thickened slightly. Stir in the rosemary and mustard seeds.

    Remove the cinnamon sticks and bay leaves. Spoon the delicious onion jam into a sterilised jar. Eat immediately or keep in the fridge for up to 3 weeks.

    Makes a 500gm jar.  

    This recipe has not been tested by Chelsea Sugar.

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Average Rating
(1 review)

Sensational! Made this to go with the ham rolls at the school picnic stand. Huge hit, everyone raved about it and came back for seconds. Will definitely make again. Thanks.

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