ONION-MINT JAM

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Onion-Mint Jam image

The jam is meant to be served with Grilled Rack of Lamb, but is also delicious with the Fried Chicken with Cornmeal Crust from the same Montana Dinner Party menu.

Provided by Martha Stewart

Categories     Entertaining

Time 50m

Number Of Ingredients 6

3 tablespoons extra-virgin olive oil
2 medium red onions, chopped (about 2 3/4 cups)
3/4 cup sugar
1 1/4 cups Champagne vinegar or white-wine vinegar
Coarse salt and freshly ground pepper
1/2 cup lightly packed fresh mint leaves, sliced if large

Steps:

  • Heat oil in a medium deep straight-sided skillet over medium-high heat. Add onions and cook, stirring occasionally, until softened and golden in places, about 5 minutes. Add sugar and cook, stirring, until sugar begins to caramelize, about 5 minutes more. Carefully add vinegar (mixture will splatter) and bring to a boil. Boil until syrupy and reduced by three quarters, about 8 minutes. Transfer to a bowl, season with salt and pepper, and let cool at least 30 minutes. Fold mint leaves into jam just before serving.

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