Garden Party~ Onion jam

I was trying to think of something creative to call this post... something Bob Marleyesque... but We're jammin' and I hope you like jammin' too just didn't have that je ne sais quoi I was looking for.

So let's just dive right in...

on homemade Crisp Rosemary Flatbread Crackers~ swoon! 

(for recipe click here)

I talked about making Walla Walla Onion jam here last week, and I must say I was quite surprised at the interest.  So maybe this post should just be titled:

In Which She Dons her Onion Goggles and Jams 

~ please, don't be afraid!~

I had a lot of fun cruising the internet and browsing through cookbooks trying to find the best jam to share with you all.  For my purposes I will be using Walla Walla Sweet Onions from the garden, but you could use Vidalia or Maui Onions as well.  I finally decided on a jam delightfully called

Onion and Rosemary Confiturra

Ingredients

3 pounds peeled and trimmed onions (yellow, white, red, or a mix)

1/2 cup olive oil

1 ounce fresh rosemary, or about 6 long, full branches (the rosemary will shed its leaves into the confiturra. If you prefer not to have the wilted leaves in your finished confiturra, tie the rosemary in cheesecloth to make a sachet)

3 bay leaves

3 to 4 teaspoons kosher salt

Freshly ground black pepper

1/2 cup balsamic vinegar

1/4 cup red wine vinegar

1/4 cup white wine

1/2 cup honey

1/4 cup sugar

Procedures

~Cut the onions in half and slice them thinly crosswise; you should have about 10 heaping cups of onions.

~Heat the oil in a heavy 5 or 6-quart stock pot with a tight-fitting lid and add the onions, turning them over repeatedly in the oil to coat them. Add the rosemary and bay leaves, burying them in the onions. Season the onions with 2 teaspoons of kosher salt and a few grinds of black pepper, and lower the heat to a simmer.
~Cover the pot and cook the onions for 15 to 20 minutes, until they have softened and released their liquid, and the rosemary has wilted.

~Remove the lid and add the vinegars, wine, honey, and sugar, stirring well. Season the mixture with 1 more teaspoon of salt and a few more grinds of black pepper. Maintain the heat at a steady simmer and continue to cook the onions for an additional 15 to 20 minutes, stirring the mixture often with a wooden spoon.

~When the liquid has reduced by about half, pick out and remove the rosemary stems and bay leaves and continue cooking for another 15 minutes. Taste the confiturra and season with additional salt and pepper if needed.

~As the liquid continues to reduce, you must be careful to keep stirring to prevent the confiturra from scorching. Continue cooking the mixture until it is soft, sticky, and moves from the bottom of the pan as you stir Be careful not to let it caramelize.

~Allow the mixture to cool slightly, then spoon it carefully into sterilized jars. Seal the jars and process in a water bath if you plan to store them, or keep the confiturra refrigerated for up to two months.

From http://www.seriouseats.com/recipes/2009/08/seriously-italian-onion-and-rosemary-confiturra-recipe.html

This recipe netted me 2- 8 oz. jam jars plus about 3/4 of a third.  It was very good with just crackers but you could add some extra sharp white cheddar and it would be off the charts!  It could go on a burger, panini, over any grilled meat... yum!

on a cracker spread with goat cheese~ divine!

Parting thoughts: 

This would make a wonderful Christmas gift as well as hostess gifts.  In hindsight I would use smaller jars, 6 oz. would be perfect.

A small jar of the confiturra paired with the Rosemary Flatbread Crackers, in a cellophane bag tied with lovely ribbon, would be a gift I would be thrilled to receive.

Thanks for stopping by!

• Beauty and Bedlam