Three Onion Cherry Jam Food

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.

OVER-THE-TOP CHERRY JAM

Steps:

• In a food processor, cover and process cherries in batches until finely chopped. Transfer to a Dutch oven; stir in pectin and butter. Bring to a full rolling boil over high heat, stirring constantly. Stir in sugar; return to a full rolling boil. Boil and stir 1 minute. , Remove from heat; skim off foam. Ladle hot mixture into 6 hot sterilized 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 5 minutes. Remove jars and cool.

STUFFED PORK CHOP WITH THREE-ONION CHERRY JAM AND BUTTERED GREEN BEANS

Steps:

• Preheat a grill pan or a cast iron pan over high heat. Preheat the oven to 400 degrees F.
• Rub the pork chops with vegetable oil and then season liberally with salt and pepper. In the hot pan, sear the pork on both sides until there is a golden brown crust or good sear marks from the grill. Remove the pan from the heat.
• In a small mixing bowl, combine the apples, Roquefort blue cheese, jalapeno peppers, and chives. Taste the mixture and season with salt, and pepper, to taste.
• Lay the pork chops on a cutting board with the meaty side facing you. Using a paring knife cut a pocket into the pork, about 3/4 of the way through and work it open gently with your finger to make a pocket. Dividing the stuffing evenly among the chops, stuff the pocket with the stuffing and put a toothpick through the opening to help keep the stuffing inside the pork. Bake the pork in the oven for about 20 minutes, until the internal temperature is 125 degrees F. Remove from the oven and hold covered loosely with foil to let carry over to 135 degrees F internal temperature.
• Meanwhile, in a large saute pan, combine the butter, shallots, and garlic. Turn on the heat to medium-high. Cook until the butter starts to turn brown. Add the blanched beans and toss until heated all the way through. Season the beans with salt, and pepper, to taste.
• On each plate, make a pile of beans, put the pork chop on top of the beans and top the chop with a good spoonful of the onion jam.
• To make the Three-Onion Cherry Jam:
• In a large saucepan, over medium heat, heat the oil. Add the yellow onion, red onion, and shallots to the pan and stir well. Season the onions with salt, and pepper, to taste.
• When the onions have cooked down and they are deepening in color, deglaze the pan with the red wine. Let the wine cook until reduced and absorbed by the onions. Cook the onions for about 5 minutes more, then add the cherry juice and red wine vinegar. Reduce the heat to medium-low heat, and let cook at a slow simmer. Add the thyme, rosemary, and bay leaf. Let the onions cook down until they start taking on a soft texture and the liquid is reduced and absorbed by the onions. Stir in 2 tablespoons brown sugar and honey. Cook, stirring occasionally until the liquid has reduced and the onions have absorbed most of the liquid, about 8 to 10 minutes. Taste the mixture and add more sugar if it is too tart. Test the consistency of the jam by drizzling a spoonful of it onto a plate and letting it cool. It should be thick and not runny. If it is too runny, simmer the mixture longer until more liquid is cooked out.

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.

CHERRY RHUBARB JAM

Steps:

• In a large saucepan, combine rhubarb and sugar; let stand for 1-1/2 hours, stirring occasionally. , Bring to a boil; cook, uncovered, 10 minutes or until rhubarb is tender. Remove from heat; stir in gelatin until dissolved. Stir in pie filling and extract if desired. Transfer to jars; cool. Cover and store in the refrigerator up to 3 weeks.

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.