Can you make plum jam with Japanese plums? Of course! However as we’ve discussed several times this season, when you cook the flesh of Prunus salicina some powerful sour flavours develop.
Out of hand the flesh of a Japanese plum is so mild you might consider dialling back the sugar for a jam recipe. You definitely should not! First, the sugar is essential for the mixture to actually “jam” or set, but also that generous dose of sweetness balances the acidity that is unleashed during cooking. I ended up using the same ratio I use for raspberry jam: 2:1 fruit to sugar. Even with this high sugar content, the jam is quite tart. We noticed that of our two … Continue reading.
This is one of my favourite condiments of all time.
I make two different versions of this jam, one for red onions and one for white onions, the only difference being the colour of the final product. The recipe below is for the red variety. To make the brown marmalade, at left, use white onions, dark brown sugar, and cider vinegar instead of red onions, white sugar, and red wine vinegar.
Red Onion Jam
adapted from River Cottage Preserves Handbook
- 120 g canola oil
- 1300 g red onion (about 4 large onions)
- 100 g granulated sugar
- 120 g crabapple jelly, or some other red fruit jelly, such as currant
- 200 mL red wine vinegar
- 1/2 tsp kosher
… Continue reading.
I’ve had recipes for rhubarb relish passed to me from both my family and Lisa’s. Though one is from Ontario and the other from Alberta, they are uncannily similar: one part chopped rhubarb and one part chopped onion, stewed together with cinnamon, clove, and other “pumpkin pie” spices.
This has been my default rhubarb sauce to accompany meat and hearty bread for the past couple years, but I have to admit it’s not a show-stopper. I’ve been trying to elevate this recipe, and a friend of mine recently found the way. His discovery of rhubarb onion jam was one of those rare times when something in the kitchen goes horribly wrong, but the food turns out better than if all … Continue reading.