Red Onion Marmalade

I'd say on any given day that I have somewhere between zero and one red onion in the house (maybe two, if I'm up to something). But the other day I was walking by the ol' hanging vegetable basket when I noticed there were six red onions in there. Don't ask me how that happened (I'm pretty sure they don't reproduce like tribbles). I didn't spend much time on cracking that mystery (pretty boring as far as mysteries go) and quickly shifted my energy to figuring out what to do with them all.

This marmalade was the perfect solution. It's sweet & savory and tastes amazing with meat, fish, vegetables and cheese. It really livens up sandwiches, hot dogs and hamburgers too. I've even served it on a slice of tomato tart. It could be the new ketchup. Although it will never be the new ketchup fountain — this stuff is way too thick to flow (as if that's the reason it wouldn't catch on).

RED ONION MARMALADE

Makes 2 1/2 cups

1/4 cup extra virgin olive oil

6 cups thinly sliced red onions (about 3 1/4 pounds)

1/2 teaspoon dried crushed red pepper

1 cup (packed) dark brown sugar

3/4 cup apple cider vinegar

1/2 cup dry sherry

1 1/2 tablespoons grated peeled fresh ginger

1/2 cup raisins

1.       Heat oil in heavy large pot over medium heat. Add onions and dried red pepper. Cover and cook until onions are tender, stirring occasionally, about 15 minutes.

2.       Add brown sugar, vinegar, sherry and ginger. Cook uncovered until onions are very tender and mixture is thick, stirring frequently, about 20 minutes.

3.       Add raisins and cook until mixture is very thick and dark, stirring frequently, about 20 minutes.

4.       Season to taste with salt and pepper. Cool completely. Can be prepared 4 days ahead; cover and refrigerate.

from The Winds Cafe (Yellow Springs, Ohio)—Bon Appétit, February 1997

red onions

adding crushed red pepper

onions tender

grated ginger

adding brown sugar, vinegar, sherry and ginger

I think it would taste great with
balsamic vinegar (either half or all)

adding raisins (I had golden, so that's what I used)

it's marmalade

up close in the jar

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Pineapple Ginger Jam

Isn't it amazing that you can reduce an entire pineapple into one jar? I guess I've got the jam bug. I haven't dived into canning yet...I think for now, one jar at a time works for me. I'll leave preserving for those of you with lush gardens and green thumbs (the way I'm always bumping into stuff, mine is more black & blue).

PINEAPPLE GINGER JAM

Makes 2 1/2 cups

1 1/2 cups sugar

1 cup water

1 (4 lb.) pineapple, peeled, cut into 1/4-inch rings, cored & coarsely chopped (about 4 cups)

1/4 cup finely chopped peeled fresh ginger

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1.      In a heavy pan combine the sugar and water, bring the mixture to a boil, stirring until the sugar is dissolved, and boil the syrup until it registers 220° F. on a candy thermometer.

2.      Stir in the pineapple and the ginger and simmer the mixture, uncovered, stirring to prevent scorching, for 1 hour, or until it registers 220° F. on a candy thermometer.

3.      Leave chunky or blend until smooth. Store in glass jars in the refrigerator.

slightly adapted from Gourmet Magazine, May 1991

peeled pineapple
(just slice the thick skin off with a sharp knife)

sliced pineapple

chopped pineapple
(if you like your jam chunky, you might want to chop yours finer)

chopped ginger

sugar syrup

pineapple and ginger added

after about 20 minutes

after 1 hour
out comes the thunderstick (obviously I chose to blend mine)

jam

spreading on some matzo

golden and sweet
(the ginger gives it a small amount of kick that's excellent!)

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Fig Jam

In October, before I started this blog, I made a Fig and Walnut Tapenade with Goat Cheese for a party. I liked it so much I was sure I'd make it again soon, so I impulsively bought two more bags of dried figs, which have been staring me in the face ever since. And because I have no immediate party plans, I decided their time had come (and now they're jam).

FIG JAM

Yield: approx. 2 cups

2 cups dry red wine

1 3/4 cups water

6 oz. dried figs, stemmed and chopped

1/2 cup fresh lemon juice, plus more to taste

2 teaspoons fresh ginger juice*, plus more to taste

1/2 cup honey

*peel and finely grate about 3"- 4" fresh ginger, then squeeze out the juice.

1.     Bring all ingredients to boil in heavy saucepan over medium-high heat, stirring until honey dissolves.

2.     Boil until thickened and reduced to about 2 cups, stirring occasionally, about 45 minutes to 1 hour.

3.     Blend jam in a blender until smooth (or use an immersion blender right in the pot).  Add more lemon juice and ginger juice to taste.

4.     Transfer to a bowl and cool completely. Cover and refrigerate.

chopped figs