This is always enjoyed in the summer season along with barbecued meat, burgers or dolloped over a quiche. It keeps well and uses inexpensive ingredients.
Makes 2¼ cups (550ml)
¼ cup olive oil
1kg brown onions, sliced thinly (use a mandoline to make it easier)
1 sprig fresh rosemary
2/3 cup balsamic vinegar
½ cup firmly packed light brown sugar
Heat the oil in large saucepan. Cook the onion and rosemary, stirring occasionally, for around 25 minutes or until the onion is soft and browned lightly.
Add the vinegar. Cook, stirring, for around 5 minutes or until the liquid is absorbed.
Add the brown sugar. Cook, stirring, for around 10 minutes or until the onion is caramelised and the jam is thick.
Spoon the hot jam into hot sterilised jars and seal immediately. For longer keeping, heat preserve to secure the vacuum seal. Label and date the jars when cold.
Store in a cool, dark place for at least 1 week to allow the flavours to develop. Can be stored for up to a year if heat preserved. Once opened, refrigerate and consume within 3 weeks.