Smashed-Onion Jam

0508pickles
Photo by Petrina Tinslay
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  • Makes 2 cups, serves 24
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 57.26 calories
    • Fat 0 mg
    • Sat Fat 0 mg
    • Cholesterol 0 mg
    • Sodium 212 mg
    • Protein 0 mg
    • Carbohydrate 13.55 g
    • Fiber 0 mg
    • Iron 0 mg
    • Calcium 7.35 mg
  • July 2005

Ingredients

  1. Check 1 1/2pounds shallots (about 18 small), peeled
  2. Check 1 1/2cups sugar
  3. Check 2cups white vinegar
  4. Check 1/2cup dry white wine
  5. Check 2tablespoons kosher salt
  6. Check 2 bay leaves
  7. Check 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.