AuthorMariamaYields1 ServingCategoryNorth American
The only thing that I love more than sweet, is sweet and savory together, so when I say that you need to try this jam, you NEED to try this jam.
Why? Because it makes everything better! My favorite way to eat it so far is on my now next level avocado toast. So damn good.
Put it on everything. Thank me later.
Ingredients
Directions
Wrap the herbs in a bundle with kitchen twine. If you don’t have the twine, no worries you’ll just have to fish it out later.
Add the coconut oil to a sturdy deep pot and heat it to medium/hot but not smoking.
Add the onions, mustard seed, brown sugar, and vinegar to the pot. Stir the ingredients to combine them and then cover the pot, lower the heat, and allow the mixture to cook undisturbed for 15 or 20 minutes.
Remove the cover, stir the mixture once more and then partially cover the pot.
Allow the mixture to cook until most of the liquid is gone and the onions have achieved a dark brown jamminess, approximately 60 to 70 minutes.
Taste the jam.
Add salt and pepper, and/or sugar if you’d like the jam to be sweeter. You'll know that it’s done when the onions no longer have a hard crunch.
Remove the pot from heat, and allow the jam to cool slightly.
Spoon it into jar(s) or a bowl, letting it cool completely. You can store it covered, in the refrigerator for up to a week.
Ingredients
Directions
Wrap the herbs in a bundle with kitchen twine. If you don’t have the twine, no worries you’ll just have to fish it out later.
Add the coconut oil to a sturdy deep pot and heat it to medium/hot but not smoking.
Add the onions, mustard seed, brown sugar, and vinegar to the pot. Stir the ingredients to combine them and then cover the pot, lower the heat, and allow the mixture to cook undisturbed for 15 or 20 minutes.
Remove the cover, stir the mixture once more and then partially cover the pot.
Allow the mixture to cook until most of the liquid is gone and the onions have achieved a dark brown jamminess, approximately 60 to 70 minutes.
Taste the jam.
Add salt and pepper, and/or sugar if you’d like the jam to be sweeter. You'll know that it’s done when the onions no longer have a hard crunch.
Remove the pot from heat, and allow the jam to cool slightly.
Spoon it into jar(s) or a bowl, letting it cool completely. You can store it covered, in the refrigerator for up to a week.
