Winter onion jam

Ingredients for 1 servings:

• 1 kg onion(s), red
• 2 apples
• ½ liter apple juice
• 750 g gelling sugar 2:1
• 1 shot of balsamic vinegar
• 100 ml white wine
• Cinnamon
• 2 allspice berries
• 5 peppercorns, black
• ½ tsp chili flakes
• 1 tsp mustard seeds
• 3 cloves
• 3 cardamom pods

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 40 minutes

hearty-sweet, perfect with cheese or a festive roast

First, peel the onions and apples, remove the cores from the latter, and then finely dice them. Sauté the apples in a large pot over high heat until they begin to caramelize, then sprinkle with the chili flakes. Add the onions, then deglaze with a generous splash of balsamic vinegar and a generous splash of white wine. Top up with apple juice. It’s best to lightly press the spices into a spice bag or tea strainer and add them to the pot. The cinnamon – if using it in powder form – can be added directly. Simmer everything over medium heat for about 30-40 minutes, depending on how soft you want the onions to be. Once the desired consistency is reached, quickly stir in the gelling sugar, bring everything to a boil, and then simmer for about another 4 minutes. Pour into clean, hot-rinsed jars, screw on the lids, and turn upside down. After a few minutes, turn over and let cool slowly. The jam goes wonderfully with cheese, grilled food (even in summer, despite the spices), meat, or simply on bread. The spices are, of course, a matter of taste; you can add or omit them according to your personal preferences. However, I wouldn’t do without cinnamon and cloves, nor chili.