Red Onion & Fresh Thyme Jamalade
2 kg of sliced red onion (Will probably need to peel approx. 2.5-3kgs onions to achieve this)
625 ml malt vinegar
125ml of Red Wine
6 black peppercorns
2 bay leaves
805g soft brown sugar
1 x tsp salt
2 tbsp of fresh thyme leaves + 1 tbsp of fresh thyme leaves at the end.
Place the sliced onion in a large pan with the vinegar & wine
Wrap the peppercorns and bay leaves in a square of muslin or tea infuser.
Add to the pan. Bring to the boil, then reduce the heat and simmer for 40-45 minutes or until the onion is very soft.
Add the sugar, thyme leaves and add the salt
Stir until all the sugar has dissolved. Bring to the boil, then reduce the heat and simmer for 20-30 minutes, or until thick and syrupy. discard muslin bag or remover the infusor and stir in the remaining fresh thyme leaves.
Spoon the onion pulp immediately into clean, warm jars, then pour in the syrup and seal jars.
Turn jars upside down for at least 2 minutes, then invert and leave to cool.
Label and date – leave for a month before opening to allow the flavours to fully develop.
Store in a cool, dark place for up to 12 months. Refrigerate after opening for up to 6 weeks.
Will make approx. 5-6 280ml jars.