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31 Mar 2014 By

Red Onion Jam



  • Olive oil
  • 4kg of red onion, finely sliced
  • 7 garlic cloves
  • 30g of salt
  • 12 cloves
  • 14 juniper berries
  • 1 handful of thyme leaves
  • 500ml of balsamic vinegar
  • 350g of redcurrant jelly


1.  Put a little oil in a large pan and cook the finely sliced onion and garlic with the salt until they have released their juices and are soft.

2.  Wrap the cloves, juniper berries and thyme leaves in a muslin cloth and add to the pan with the balsamic vinegar and redcurrant jelly. If you do not do this, you will need to pick the spices out individually at the end of the cooking or leave them in for a more rustic look. Allow to simmer for 40 minutes, stirring occasionally. Make sure the mix doesn’t dry out and burn on the bottom of the pan./p>

​3. Remove the muslin cloth wrap from the pan and chill.  The mixture should resemble jam. Keep in the fridge until needed./p>