I don’t know why I never made conserves before having a mum that makes tomato sauce, jams and fruits every summer. If a nuclear war broke out we’d have enough jars of stuff to last us for ages… Especially as the bread would go moldy after a few days anyway.
So here I am introducing myself in this world with my first attempt: Onion Marmalade. Although we have a new book about this, this time I adapted the recipe from this other one Jams, conserves & preserving by Akiko Ida I borrowed form the local library.
The book is nice, and the recipe was easy to follow except for two things: 1. I am totally fan of pictures when it comes to cooking books, especially with the step by step process and sadly this one doesn’t have many. 2. Some information is a little sketchy like quantities of salt to add, etc. However, in general it is a good one!
Ingredients to make 450g of jam
- 500g of onions
- 250ml red wine
- 250ml grenadine syrup
- 125ml wine vinegar
- 100g sugar
- salt (I used 1/2 of a tsp)
To steralise the jars, put them upside down in a big saucepan with water. Bring it to boil and “cook” them for 10 minutes. Once they are cool, place them upside down on a kitchen tissue.