Saturday, September 26, 2015

Onion-fig Jam Recipe

This is a variation on my onion jam recipe that I posted a few years ago.  The figs add just a touch of sweetness and a little texture.  I served them on some homemade cream cheese and herbed oatmeal crackers, but I imagine that it would be delicious on a hamburger or on chicken.

4 tablespoons olive oil
6 red onions, large thinly sliced
1 pound figs, quartered lengthwise and then sliced width-wise
1/3 cup sugar
1/3 cup balsamic vinegar (not the aged sweet stuff)
1/8 cup cider vinegar
1/2 cup brandy
1/2 cup honey
4 sprigs fresh rosemary, stems removed, leaves chopped
1 tablespoon + 1 teaspoon mustard seed
1 1/2 teaspoon salt
1/2 teaspoon ground pepper

Heat oil in a large skillet (I used a 5 quart deep sauté pan) until it just barely begins smoking, add onions and cook until soft and translucent on medium high heat.

Once softened, lower heat to medium or medium low, and continue to cook onions until brown and caramelized. This will take forever (as long as three hours), but it is worth the wait.

Add remaining ingredients and cover the pot.  Cook on low for 10-15 minutes so the figs break down.
Uncover and continue to simmer on low stirring occasionally until the jam reaches a thick, jam-like consistency.

Yields about 5 cups.

If desired, follow standard processing procedures to preserve your jars of jam or just pop it in the refrigerator. Unprocessed, it will last about 6 weeks in the refrigerator.