Let me get started with the recipes:
Caramelized Onion Relish
4 large red onions, peeled and thinly sliced
1/2 cup packed brown sugar
2 cups dry red wine
6 tablespoons of Balsamic vinegar
1/2 teaspoon salt and pepper or to taste (I ended up adding a little more)
If canning DO NOT use oil. The oinons will provide plenty of moisture. Place onions in a pot over medium heat. Stir in the sugar. Cook uncovered for 30 minutes or so, until onions are soft and start to brown or caramelize. Stir frequently. If the onions produce a lot of moisture, cook down until moisture has almost completely evaporated.
Stir in the wine and balsamic vinegar, salt and pepper. Bring to a boil, then reduce heat and simmer 15-20 minutes until the liquid has reduced and begins to thicken. Taste and correct seasoning.
Note: The cooking time will vary widely depending on the water content of your onions. The time given is for supermarket onion, if your using garden fresh you will have more liquid and it will take longer for moisture to evaporate.
Ladle relish into hot sterile jars. Leave a 1/2 inch head space. Process in hot water bath for 10 minutes for half pint jars.
This relish also freezes well if you don't want to can.
You can use this as an appetizer with goat cheese, a top a burger or along side grilled meats. Outstanding of pizza with Manchego or other sharpe cheese.
Spicy Tomato Jam
3 1/2 pounds of ripe tomatoes
1/2 cup sugar
1 1/2 cups of brown sugar
3/4 cup freshly squeezed lime juice
2 tablespoons fresh grated ginger
1 teaspoon cinnamon
1/2 teaspoon allspice
1/2 teaspoon ground pepper
2 teaspoons salt
1 serrano or other chili, stemmed, seeded and minced. (You can toast the seeds and add to the mixture for even more heat.)
Wash, core and dice tomatoes.
After you have about half the tomatoes chopped, put them in a non-reactive 5 quart stock pot and crush them a little with a potato masher or wooden spoon. Just get the juices flowing. Turn the heat to medium and add the two sugars and start to cook jam. Add the remaining tomatoes and the rest of the the ingredients and bring it to a good rolling boil, stirring often.
Reduce heat and simmer until the texture is thick and silky, about 2 hours.
Place in small 1/4 pint jars and process in a boiling water bath for 10 minutes.
This is great with your favorite omelet or wonderful as an appetizer on baguette bread then goat cheese and top with this wonderful jam.
Peppered Peach and Rosemary Jam
3 pounds of white or yellow peaches
1/3 cup fresh lemon juice
3 cups sugar
4 large sprigs of rosemary
1/2 teaspoon of coarsley ground pepper
Peel and pit the peaches.
Slice peaches into 1/2 inch slices. Place peaches in a large bowl, add lemon juice, sugar, rosemary and pepper. Cover and let stand for 4 hours. Stir every hour to incorporate sugar.
After 4 hours, transfer mixture to a large stock pot. Bring to a boil over medium high heat. Cook for 15 minutes until mixture is syrupy. Lightly mash the mixture to break down peach slices. Leave 1/3 of the wedges intact. Discard remaining rosemary sprigs.
Laddle jam into hot sterile jars leaving 1/2 in head space. Top with new lid and band. Process in hot water bath for 10 minutes for half pint jars.
This is wonderful with brie or Chevie. Also good on toast topped with ricotta cheese then jam.
Before canning be sure and refresh yourself on canning instructions. I didn't go through all the process of cleaning jars and lids and boiling. So make sure you go to a canning site and get that information.
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