Apple Onion Jam Food

ONION JAM

Steps:

• In a medium saute pan, heat the oil until it begins to smoke lightly. Add the onions and season with salt and pepper, to taste. Cook until the onions give up their liquid, 3 to 5 minutes, and then add the red wine. Lower the heat and cook the onions until the wine reduces almost completely. Leave on low heat while you prepare the gastrique.
• In a separate small pan, heat the honey until it begins to bubble and froth. Cook until the honey turns a light caramel color, an additional 2 to 3 minutes. Add the red wine vinegar, simmer for a few minutes on low heat, and then shut off the heat. Pour the honey mixture over the onions and continue cooking them over low heat until all of the juice is absorbed and the onions are a jam-like consistency, 10 to 15 minutes. If you desire, add lemon juice and zest at this point. Taste for seasoning and transfer to a bowl to cool until ready to serve.

ONION JAM

Steps:

• Melt the butter in a large saute pan over medium-high heat. Add the onions, lemon zest, ginger, and 1/2 teaspoon salt and cook until the onions start to turn translucent, about 5 minutes
• Add the coriander, 1/4 cup of the brown sugar and half the lemon juice and turn the heat to low. Cook, stirring frequently, until the onions start to cook down and the liquid is evaporated, about 15 minutes. Add 1/3 cup water every 10 minutes and continue to cook until the onions are thick and golden brown, about 55 minutes. Stir in the remaining 1/4 cup brown sugar and the lemon juice and cook until the brown sugar melts, 3 to 5 minutes more. Season to taste.

ONION JAM

Steps:

• Heat the oil in a large skillet over medium heat. Add the onions and a generous pinch of salt and pepper. Cover and cook, stirring occasionally, until the onions are soft, 10 to 15 minutes.
• Increase the heat to high, add the red wine and simmer until most of the wine is absorbed into the onions. Add the honey and vinegar and simmer gently, lowering the heat as needed and stirring occasionally, until the onions are soft, sticky and jam-like, about, about 15 minutes.

ONION "JAM"

Steps:

• Peel and thinly slice your onions (I use a Mandolin for this).
• In a large heavy based pot, heat the oil and add the onions, stir frequently over a medium heat until caramalised (15-20 minutes).
• Add the mustard seeds and fry for an additional 2 minutes.
• Add the brown sugar and cook for another 2 minutes (it needs to be well dissolved).
• Add the remaining ingredients and reduce to a low simmer and cook for another 5 minutes.
• Carefully pour the hot onion jam into prepared jars ( hot sterilized jars if you want to keep them on your shelf - will keep for 6 months) or a clean jar if you want to pop it into your fridge and use it within 2-4 hours (or once chilled). Keeps in the fridge for 4 weeks. Once a jar is opened, this jam must be refridgerated.

EASY ONION JAM

Steps:

• Heat olive oil in a saucepan over medium-high heat. Saute onion in hot oil until soft and caramelized, 10 to 12 minutes. Add water, balsamic vinegar, and brown sugar; stir until sugar is dissolved and mixture is simmering. Reduce heat to low and cook until mixture thickens and reaches desired consistency, about 30 minutes.

ONION JAM

Steps:

• Heat vegetable oil in a heavy skillet over medium heat.
• Stir sugar into vegetable oil with a wooden spoon, stirring constantly until mixture is a light caramel-color, about 10 minutes. Mixture will be very hot.
• Stir onion, salt, and black pepper into sugar mixture. Onions will immediately start to caramelize. Stir frequently over medium heat until sugar has dissolved and onions are browned, about 15 minutes.
• Pour red wine vinegar into onion mixture and simmer until mixture has a jam consistency, about 30 minutes. Let cool to serve.

ONION JAM

Steps:

• Cut onions in half lengthwise; peel. Cut off ends; cut lengthwise into 1/4-inch-thick pieces.
• Coat a 13-inch skillet with cooking spray, and set over medium heat. Add onions, and cover. Cook, stirring occasionally, until softened and translucent, about 15 minutes.
• Add sugar; re-cover. Cook, stirring occasionally, until onions are deep golden, 20 to 30 minutes. Add 1/4 cup water; stir with a wooden spoon to dislodge any brown bits.
• Cover, and cook until dark brown, 20 to 30 minutes. Add balsamic vinegar and another 1/4 cup water. Continue cooking until liquid has been absorbed, about 10 minutes. Transfer to a bowl to cool. Store, refrigerated, in an airtight container up to 1 week.

APPLE ONION JAM

Steps:

• Combine the onion in a small saucepan with three-quarters cup of the cider and the vinegar, allspice berries and jalapeρo. Bring to a boil over high heat, then reduce the heat to medium and cook, stirring occasionally, for 30 minutes.
• Remove and discard the allspice.
• Peel and core the apple, then cut lengthwise into eighths and crosswise into very thin slices. Add the apples to the onion mixture along with the remaining cider.
• Cook, stirring often, until the mixture is soft, about 30 minutes.
• Remove the mixture to a bowl and cool to room temperature.

SUNNY'S EASY ONION JAM

Steps:

• In a medium saucepan on medium-low heat, add the pearl onions, vinegar, sugar, shallots, red onions, a pinch of salt, a few grinds of pepper and 1/4 cup water. Stir to combine, then cook until the onions are completely tender and caramelized, 40 to 45 minutes.
• Add the thyme and scallions to the cooked onions and refrigerate until ready to use. Serve on nachos, burgers, hot dogs, etc.

CARAMELIZED APPLES AND ONIONS

Steps:

• Heat half the olive oil in a large nonstick skillet over medium-high heat and add the apples and then one stem of thyme and one bay leaf. Cook, stirring occasionally, until the apples are golden brown but not mushy, 5 to 10 minutes. Remove from heat and throw away the thyme and bay leaf.
• In another skillet over medium-high heat, add the remaining olive oil, the butter and the onions, then the remaining thyme and bay leaf. Season with salt and pepper. Reduce heat to medium low and cook, stirring frequently, until the onions are soft and golden brown, 20 to 30 minutes. Remove from heat and throw away the thyme and bay leaf.
• To serve, warm the apples and onions over medium-high heat and spoon them around the pork chops on a warmed platter.

APPLE JAM

Steps:

• In a blender combine water and apples and puree.
• You will need to do this in batches.
• Measure 5 cups of the puree and pour into a large stainless or enamel pot.
• Add the sugar, spices and lemon juice.
• Place on high heat, stirring constantly until a full boil is reached.
• Boil hard for 1 minute.
• Remove from heat, stir in pectin, skim off foam and ladle into jars, leaving 1/2 inch head space.
• Process in a boiling water bath for 10 minutes at altitudes up to 1000 feet.
• Adjust times for higher levels.

APPLE JAM (APPLE PIE IN A JAR)

Steps:

• Combine apples, white sugar, light brown sugar, lemon juice, lemon zest, cinnamon, nutmeg, cloves, and allspice in a pot; bring to a rolling boil. Cook at a boil, stirring occasionally, until fruit is soft and jam gelling point (220 degrees F (104 degrees C) is reached, at least 45 minutes. Put a small amount of jam on a cold plate; freeze for several minutes. If the mixture is gelled, it is ready to process in a canner.
• Sterilize the jars and lids in boiling water for at least 5 minutes. Pack apple jam into hot, sterilized jars, filling to within 1/4 inch of the top. Run a knife or thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
• Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 10 minutes.
• Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

CARAMELIZED ONION JAM

Steps:

• Remove papery outer skin from garlic (do not peel or separate cloves). Cut top off garlic bulbs; brush with oil. Wrap each bulb in heavy-duty foil. Bake at 425° 30-35 minutes or until softened. Cool 10-15 minutes. , In a Dutch oven, saute onions in butter 30-40 minutes or until lightly browned. Squeeze softened garlic into pan. Stir in cider vinegar, lemon juice, balsamic vinegar, mustard, salt, pepper, ginger and cloves. Bring to a full rolling boil over high heat, stirring constantly. Gradually stir in sugar. Return to a boil for 3 minutes. Stir in pectin. Continue to boil 1 minute, stirring constantly. , Remove from heat; let stand for 3 minutes. Skim off foam. Ladle hot mixture into three hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight. , Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.,

ONION JAM

Steps:

• Place onions, apple juice, vinegar and spices in a pot. Mix 1/4 cup sugar with 1 pkg of low sugar pectin. Put pectin mixture in pot with onions. Add oleo, bring to a full boil. Stir constantly. Add rest of sugars, boil exactly 5 minutes.
• Ladle into prepared jars.
• Process 5 minutes in boiling water canner, making sure all have sealed properly.

ONION JAM

Steps:

• Heat oil in a large skillet over a medium flame. Add onion, and sauté, stirring, until it is wilted and transparent. Sprinkle with sugar, salt and balsamic vinegar.
• Sauté, stirring occasionally, until onion is soft and a deep brown color, 15 to 20 minutes. If necessary, add a little water to keep onion moist. Use at room temperature.

ONION JAM

Steps:

• Heat oil in heavy frying pan, then add onions & saute untils slightly brown.
• Season with salt, then reduce heat & continue to cook, stirring constantly, until caramelized & tender.
• Add rest of ingredients EXCEPT the tomato, & cook on low heat for 30 minutes, stirring occasionally.
• Add tomato & cook 15 more minutes.
• Remove from heat & let cool.
• Store in a jar in the refrigerator for up to 2 weeks.