Ingredients
2 1/2 pounds onions sliced into thin rings
3 tablespoon salt
2 pounds granulated sugar
17 fluid ounce vinegar
1 1/2 tsp cloves in a piece of muslin
2 tsp caraway seeds
Method
1. Mix together salt and onions and leave to stand for one hour. Rinse and dry.
2. Dissolve sugar in vinegar in pan and add muslin bag. Simmer for five minutes and then add onions and caraway seeds or rosemary sprigs.
3. Simmer for two to three hours, skimming off any scum until a translucent jam is formed.
4. Ladle into hot jars. Improves with keeping. Lasts two years.
book I ever bought. It details basic techniques and equipment and how to use them, and moves on to some of the more complicated techniques. What I like the best though is that whatever part of the world I was living in at the time this book had a recipe for me. If you are more interested in freezing and canning then 
may be a better choice.
Posts
No comments:
Post a Comment