Israeli Onion Jam Recipe
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- Type
- Vegetarian
- Level
- Easy
- Prep Time
- 15 Minutes
- Total Time
- 1 Day
- Yield
- 15 servings
Tools You Will Need:
1 non-reactive bowl
1 large saucepan
1 measuring cup
1 large saucepan
1 measuring cup
Ingredients:
2 pounds sweet Vidalia onions, thinly sliced
½ dry red wine (or red cooking wine)
½ cup cider vinegar
4 cups sugar
2 lemons freshly squeezed.
½ dry red wine (or red cooking wine)
½ cup cider vinegar
4 cups sugar
2 lemons freshly squeezed.
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1. Thinly slice onions.
2. Place all ingredients in non-reactive bowl.
3. Cover the bowl and let all the ingredients sit over night.
4. Place all ingredients in a saucepan and bring to a boil.
5. Simmer for 20 minutes, uncovered checking frequently that it doesn’t overcook and harden.
6. Allow to cool.
7. Pour jam into glass container and refrigerate.
8. Jam will last refrigerated for several weeks.
2. Place all ingredients in non-reactive bowl.
3. Cover the bowl and let all the ingredients sit over night.
4. Place all ingredients in a saucepan and bring to a boil.
5. Simmer for 20 minutes, uncovered checking frequently that it doesn’t overcook and harden.
6. Allow to cool.
7. Pour jam into glass container and refrigerate.
8. Jam will last refrigerated for several weeks.
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