Smashed-Onion Jam

Smashed-Onion Jam
Petrina Tinslay

Makes 2 cups, serves 24
preparation
15
minutes
cooking
105
minutes

Ingredients

1 1/2
pounds
shallots (about 18 small), peeled
1 1/2
cups
sugar
2
cups
white vinegar
1/2
cup
dry white wine
2
tablespoons
kosher salt
2
bay leaves
3
sprigs fresh thyme

Directions

  1. Smash the shallots using the flat side of a large knife.
  2. Combine the sugar, 1 cup of water, the vinegar, wine, and salt in a large saucepan over low heat. Stir to dissolve the sugar. Add the shallots, bay leaves, and thyme. Raise heat to medium-high and bring to a boil. Reduce heat to a simmer and cook, stirring occasionally, for about 1 1/2 hours or until the shallots are translucent and the liquid has been reduced to a syrup.
  3. Remove from heat and cool before serving. (You may cover and refrigerate the jam for up to 2 weeks.) Serve cold or at room temperature.
Emma Knowles
July 2005

Nutritional Information

  • Per Serving
  • Calories 57.26
  • Calcium 7.35 mg
  • Carbohydrate 13.55 g
  • Cholesterol 0 mg
  • Fat 0 mg
  • Fiber 0 mg
  • Iron 0 mg
  • Protein 0 mg
  • Sat Fat 0 mg
  • Sodium 212 mg
What does this mean? See Nutrition 101.