Curried Onion Jam
Found on 200birdies.wordpress
Makes 2 half pints
2 lbs yellow onions, thinly sliced (10 cups)
3 tbsp olive oil
1/2 cup turbinado or demerara sugar
1-2 Tbsp raisins
1-1/4 tsps spicy curry powder
2/3 cup cider vinegar
1/2 tsp canning salt or to taste
Place the onions in oil in a large, heavy-bottomed saucepan and cook, covered, over low heat for about 40 minutes. Remove the lid, add the sugar, curry and raisins and increase the heat to medium high. Cook for about 30 minutes, or until much of the liquid has evaporated and the mixture is a dark golden color. Remove from the heat to cool. (The next step involves adding vinegar and you don’t want to add it to a hot pan because it will evaporate in a noxious cloud.)
Return the pan to the stove, add the vinegar and cook at high heat, stirring, for 7-10 minutes until the mixture is thick and gooey. Season to taste with salt and pepper.
Ladle into hot jars to 1/2 inch headspace, wipe rims, assemble lids, and process in a water bath canner for 10 minutes. Remove canner’s lid and let sit for 5 minutes before removing jars to the counter to cool.