Comments on: Savory Red Onion Jam Recipe

By: Lauren L

Lauren L — Sun, 30 Oct 2022 03:37:51 +0000

Our family and friends absolutely love this. We use it with charcuterie boards, in grilled cheese sandwiches (with Brie is best) and for a snack just with cream cheese and crackers. This stuff is dangerously good.

By: lynn

lynn — Tue, 09 Nov 2021 12:59:49 +0000

In reply to Jan Mowbray. Hi Jan, I think the 'white' in the sugar was a mistake. Feel free to sub the honey for the brown sugar. Thanks for catching that mistake.

By: Jan Mowbray

Jan Mowbray — Sun, 07 Nov 2021 15:50:10 +0000

In reply to lynn. To the person who wants to sub honey for the white sugar, and to whom you replied to use 7/8c honey for 1 c. white sugar- given there is no white sugar in this recipe, what would be the appropriate sub for honey for brown sugar?

By: lynn

lynn — Thu, 21 Jan 2021 11:52:35 +0000

In reply to Sarah K.

Hi Sarah,

I checked this site (https://www.pickyourown.org/ph_of_fruits_and_vegetables_list.htm) and it appears that shallots and onions have very similar pH, so you should be safe. That being said, I haven’t canned with just shallots, so I can’t say for sure. And let me get back to you on the pint question…

Lynn

By: Sarah K

Sarah K — Sun, 17 Jan 2021 23:18:03 +0000

Hi Lynn! This sounds incredible. I used to work at a restaurant where they made something similar and have been craving it ever since (I was a server so didn’t see how they made it!). A farm near me is selling shallots in bulk but not onions. If I used just shallots do you think it would affect the acidity at all? Also, I’ve got a bunch of pint jars but only a couple half-pints. Do you know if the canning time would still be ten minutes in pint jars? Thank you!

By: lynn

lynn — Sat, 26 Sep 2020 19:54:35 +0000

In reply to Erika Gray. Oh Erika, I do hope you enjoy this jam as much as we do! It's a winner! Hugs, Lynn

By: Erika Gray

Erika Gray — Sat, 26 Sep 2020 02:43:30 +0000

In reply to lynn. Yes! Found a Sweet Onion and Fennel relish. Thanks. Just finished making your recipe. Looks and smells fab.

By: lynn

lynn — Mon, 21 Sep 2020 17:42:00 +0000

In reply to Erika.

Hi Erika, I don’t have access to that book. I don’t remember if I checked it out from the library or found the recipe online. Here is a link to the Topp Onion Relish recipe… http://www.justtherightsize.net/2010/03/caramelized-red-onion-relish.html. Did you look for ‘relish’ in your cookbook?

Keep me posted!

Hugs,

Lynn

By: Erika

Erika — Mon, 21 Sep 2020 16:50:25 +0000

Hi Lynn!
I’m looking for the original recipe from which you adapted this recipe in Topp & Howard’s book. I’ve gone cover to cover and don’t see any onion jam recipe.
Could you tell me in which chapter you found it?
Thanks in advance!

By: lynn

lynn — Mon, 27 Jan 2020 11:54:01 +0000

In reply to Megan.

Good Morning Megan!

Subbing the white wine for the red wine is totally something I would do! Honestly, I imagine it would change the flavor a bit, but it is possible you will like it better! In terms of safety, they have similar Ph levels, so that would be fine.

Happy Canning my friend.

Hugs, Lynn