Spicy Onion Jam

This onion jam is the perfect vessel for any extra onions you have rolling around in your pantry. It will beautifully complement a sharp cheddar on a cheese board, as well as working wonders on a toasted roast vegetable focaccia or acting as a accompaniment to a myriad of hearty main meals. A big thanks to Jessica Symonds for contributing the recipe – check out her super tasty blog over at http://thingstomakemyday.blogspot.com.


  • 500g brown onions (about 4 tennis ball sized)
  • 1 Tbsp Oil
  • 400g brown sugar
  • 1 1/2 tsp yellow mustard seeds
  • 200ml red wine vinegar
  • 120ml sweet chilli sauce


  1. Peel onions, half and slice as thin as possible.
  2. In a large non-reactive pot heat oil and sauté onions.
  3. Add brown sugar, when sugar has dissolved add all other ingredients.
  4. Bring to a gentle boil then simmer at a low heat until jam has reduced and thickened, about 1 1/2 – 2 hours.
  5. Pour into sterilised jars with funnel to ensure jar rims are clean. seal.

Hints and Tips

  1. To test if the jam is ready, place 1 teaspoon of the jam on a chilled saucer and place in the freezer for 1-2 minutes or until cooled to room temperature. Lightly push the jam with your finger. If the surface wrinkles, it’s ready.
  2. To sterilise glass jars, wash the jar and lid in warm soapy water and rinse. Transfer to a baking tray lined with baking paper and place in oven preheated to 100°C until dry. Use straight from the oven.

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