posted by Liz 12-30-98 3:52 PM
Rodale's Gardening Magazine years ago.
Onion Jam
1/4 pound butter
8-10 pounds yellow onions, thinly sliced
1/4 cup light honey
1/4 cup balsamic vinegar
The onions can be sliced quickly with the food processor. Precision cutting is not necessary.
Put butter and onions in a heavy 8 quart pot and cover with a tight-fitting lid. Cook over medium-low or medium heat, stirring every so often to avoid scorching. Use as high a heat as you can without burning the onions. As soon as the onions wilt and reduce to about half their original volume, reduce heat to low and continue cooking, without burning, until onions acquire a caramel color.
At that point, remove the cover, and if necessary, lower the heat. Add honey and vinegar. Continue cooking until the onions become a mushy mixture and there is no more "juice". Check flavor; there should be no sharp onion taste. If desired, add more honey or vinegar.
Onion jam can be refrigerated for two to three weeks. It also freezes well. Yield: 4 pints.
According to the recipe author, "This makes a good project for a time when you'll be busy around the house for three or four hours. I get up from the typewriter and stir the onions every 15 minutes or so. This is also a nice recipe to use at the end of the storage season when the remaining onions are starting to sprout."