Caramelized Onion, Tomato & Jalapeño Jam
Chelsea Mills • October 17, 2020
Another great condiment to use up the rest of the farm fresh tomatoes and onions.
This is so easy to make and tastes great on sandwiches, burgers, garlic bread and more! You can leave out the jalapeño if you want it less spicy.
INGREDIENTS
- 1 1/2 pounds yellow onions (about 2-4 medium), chopped
- 1 jalapeño, chopped (remove stems and seeds for less heat)
- 1 tablespoon butter
- 1 1/4 pounds garden tomatoes roughly chopped
- 1/2 cup white sugar
- 1/4 cup light brown sugar
- 4 tablespoon apple cider vinegar
- 1 teaspoon kosher salt
- 1/2 teaspoon red pepper flakes
DIRECTIONS
- Melt butter in a large heavy-bottomed stainless steel or cast iron saucepan over high heat. Add onions, jalapeños and cook, stirring frequently, until bottom of pan is glazed in a pale brown fond, about 5 minutes. Add 2 tablespoons water and scrape up fond with wooden spoon. Continue to cook, stirring frequently, until fond has built up again, about 2 minutes longer. Add 2 more tablespoons water and scrape up browned bits. Repeat cooking, adding water, and scraping until onions are completely softened and a deep, dark brown, about 15 minutes total.
- Add tomatoes, white sugar, brown sugar, vinegar, salt, and red pepper flakes in with the onions; stir to combine. Bring mixture to a boil, then reduce heat and simmer, stirring occasionally, until tomatoes have broken down and jam has thickened and developed a jammy consistency, 2 to 2 1/2 hours. Remove from heat, let cool. Transfer jam to a an airtight container and store in refrigerator for up to two weeks.
16 WW Points for entire recipe
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