Name: Caramelised onion and beetroot jam
Prep time: 10 min
Cook time: 60 min
Total time: 70 min
Ingredients: 2 tablespoon olive oil; 4 large onions (800g), sliced thinly; 1 1/2 cup (330g) firmly packed brown sugar; 1 1/2 cup (375ml) apple cider vinegar; 3 large beetroot (600g), peeled, grated coarsely; 1 teaspoon coarse cooking salt (kosher salt); 1/2 teaspoon cracked black pepper

Caramelised onion and beetroot jam

While most jams are made using fruit, this tasty savoury-style recipe from The Australian Women's Weekly's 'Made From Scratch' cookbook is brilliant dolloped atop a steak sandwich, or served with blue cheese.

Makes 4 cups

Prep

10M

Cook

Total

1H 10M

Ingredients

2 tablespoon olive oil

4 large onions (800g), sliced thinly

1 1/2 cup (330g) firmly packed brown sugar

1 1/2 cup (375ml) apple cider vinegar

3 large beetroot (600g), peeled, grated coarsely

1 teaspoon coarse cooking salt (kosher salt)

1/2 teaspoon cracked black pepper

Method

1.Before starting, read [‘All About Pickles’](http://www.foodtolove.com.au/made-from-scratch-all-about-pickling-31832|target=”_blank”) and [‘Sterilising jars’.](http://www.foodtolove.com.au/how-to-sterilise-and-seal-jam-jars-31157-|target=”_blank”)

2.Heat oil in a large saucepan over medium-high heat; cook onion, stirring, for 10 minutes or until they start to soften. Reduce heat to low; cook, stirring frequently, for a further 30 minutes or until onion is soft and caramelised.

3.Add remaining ingredients; stir over high heat, without boiling, until sugar dissolves. Bring to the boil. Reduce heat; simmer, uncovered, stirring occasionally, for 30 minutes or until beetroot is tender and mixture is thick.

4.Spoon hot mixture into hot sterilised jars; seal immediately. Label and date jars when cold. Store in a cool dark place; refrigerate after opening.