Caramelized Onion Jam
This is the epitome of sweet and savory goodness. Put it on burgers, steaks, chops, crackers, or old tennis shoes. Yes, it's that good.
your favorite flavored
your favorite flavored, to compliment the olive oil
freshly snipped into eight 2-3 inch pieces
fruit pectin, dry
Sauté onions in oil on medium-high heat.
When tender and translucent, reduce heat to medium and continue cooking until onions are caramelized.
Add remaining ingredients and simmer on low until the jam reaches the gel point. Approximately 10 minutes. Possibly more.
To test for jelling, place a small plate in the freezer. When cold, place a spoonful of the jam onto the plate and return it to the freezer for a minute or so.
If the jam is runny when removed from the freezer, keep cooking until the test sample gels.
Pour hot jam into clean, hot jars (I used half pint but quarter pint would be better) with ¼ inch head space.
Either remove the sprigs of rosemary or try to distribute them evenly. Hot water bath for 15 minutes. This recipe made 4 half pints.