Go to the Recipe: Red Onion Jam
I honestly just made this two days ago, with a slightly different approach of course. It is delicious, I can tell you that much.
Yum yum
Hi Chefsteps,
Can you make more videos like before? It was much better than just reading the recipe Thanks!
How long does refrigerated the onion jam last...?
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I have always wondered if it is worth the effort caramelizing onions slowly over the stove when dumping them into the SV for 24hrs yields a really good effect (for the effort)?
Would it be safer to dry the onions in the oven? I often forget pans on the top.
I bet one could increase repeatability by doing this in the bottom of a Sous Vide Supreme, like the beet risotto. But what temperature?
by "sweat" it means to take out the juices out of onions but also the sugars and this part i think is one of the most importants of the recipe better sugar extraction better JAM!!! exito!
Add Glucose.
Can one can this? Would a hot water bath or pressure canning work best? Thanks for the help.
I'd love to know the answer to this as well. Talk about an amazing Christmas gift!
May I ask what the malic acid is for? And can one make this without it? Thanks!
It's just to give it a touch of mouth watering acidity, you could leave it out or I could see a touch of lemon juice working as well.
Made it. Added a bit to much sugar and didn't have malic acid, but damn it was good.
it shouldnt be a problem, PH is lower than 4,9 for sure with onions & red wive vinegaire. 100% its canable but i cant tell you lenght & temp of canning, too many factors affect canning.
Lemon juice makes it sparkle. I do that with peach jam too.
Hey Guys,
2 quick questions here:
- How long does it last?
- freezable?
I've been eyeing this for a while now, but wanted to straight away make a 2kg portion to simply keep for a while and give away.
Cheers
Tim
Yummi
Why do your recipes (not just this one) measure liquids in grams instead of ml? How does that work?
They do that so their measurements are more precise. They did an experiment which consisted of filing a cup with flour a half dozen times or more and each measurement weighed differently. So you are unable to get a consistent product by using measuring cups. By using a food scale (really cheap on amazon) you get the exact same product (or as close as you can) every time. With far less variation.
For water, one gram of water has the volume of one milliliter, and having dissolved contents does little to change this density, I believe. However, unless you're using a graduated cylinder (which are a NIGHTMARE to clean) there's not much you can do to get a really accurate measure of liquid volume.
Frankly, I think it is overkill. With the exception of baking, where precision counts, it is hard for me to understand how a slight variation in quantity makes a noticeable difference. Plus, calculating how much ingredient is needed is ridiculously difficult. For example, how much wine is 1 kg? I would guess 38 to 40 oz. A bottle and a half of red wine? This seems very costly to end up with 10 to 12 oz of jam. Further, I would guess the wine varietal has more of an effect than the precise volume.
According to ServSafe ready to eat food is good for 7 days but the ph in this is low and I've kept it as long as a month refrigerated.
It's easy to figure out using some simple math. 1oz=28.35g By taking 1000g (1Kg) and dividing by 28.35 you'll end up with 35.27. So you know you need about 36oz of wine.
Citric or ascorbic I think would also work
How many portion of this recipe can I get if i want to use it to burgers?
How big are the portions you're putting on burgers?
I'm rather late replying to this, but I froze a couple of jars and didn't notice any ill effects .
Guys, I made this tonight. It took me about 2 hours. It. Is. So. Amazing. My (chef steps) brioche burgers buns are in the oven right now, can't wait to top these babies with this amazing jam!! Thank you so much for yet another amazing recipe
Because, science bitch!!
Isn't it much easier to reproduce results each and every time when you measure your ingredients in grams, instead of liters or imperial nonsense?
I get so much enjoyment from ChefSteps. Great Recipes!!!!!
I hear this point. Sometimes I just want to make a recipe by feel and not measure anything, so the "scale is better than cups" argument doesn't really apply. But it's tough to "read" the recipe and estimate a 1.3kg pile of onion by eye. How would that change if the ingredient had a different density like bread crumbs for example? Lucky visuals are great and show how their recipes work.
That said, I am a firm believer in using weight if you are going to measure anything (easy, accurate, nuff said). And for me the quality/technique of these recipes tends to more than justify the precision. Besides, your eye gets calibrated to grams pretty quickly.
Anyone used bacon to make a bacon/onion jam???
first thought I had, and I don't eat pork! ha! ;P
Just took it off the fire... gonna serve it tomorrow with my SV chuck steak. Can't you just taste it???!
hmm why does Step 5 use less quantities than in the ingredient list
This is the ultimate on a burger!
What if I substitute erythritol for sugar?
I've done this SV with white onions and then cooked down the liquid on stove top, adding a small amount of balsamic vinegar to taste. When too sweet with balsamic I use red wine vinegar. Easy recipe to play with.
I like to cook. And I think you should also make one of these jams.
Best Jam Recipes
It is very tasty and simple.
Blueberry, blackberry, raspberry, dewberry, gooseberry, strawberry, plum and peach, or maybe mixed?
What KIND of red wine? Cabernet? Merlot? Malbec? Won’t it make a big difference in the end result?
Kristie, the wine choice is yours. Try one you like, obviously a quality wine that you would drink, and start with that; maybe you’ll notice the personality sufficiently for it to lead you to specific choices in future batches.
What non alcoholic option is there for the red wine
You can use grape juice and add a little citric acid to help balance the sweetness.
it doesn't
What if I don’t have malic acid?
It will remain tasty with out!. Or sub in a touch of vinegar, or citrus.
I doubled this and it has taken so long to reduce the wine/vinegar. Now 3 hrs later I’m doing the onions. Gotta say the reduced wine is a flavor bomb. 🤞🏼
