Tart and Savory Triple Cherry Jam
Total Time: 45 minutes
Prep: 30 minutes
Cook: 15 minutes
Yield: 2 cups
- 1 cup Montmorency tart cherry juice
- 1/2 cup frozen Montmorency tart cherries
- 1/2 cup dried Montmorency tart cherries
- 2 large red onions (about 1 pound)
- 2 tablespoons safflower oil, or another neutral flavored oil
- 3 tablespoons soy sauce, or balsamic vinegar
With a chef’s knife, halve onions through the root end, and then peel away the outermost layer. Slice into 1/4-inch pieces.
Meanwhile, heat oil in a 12-inch skillet over medium heat. When it begins to simmer, add onions all at once.
Use a wooden spoon to break slices into individual slivers, and sauté until onions soften, about 10 minutes.
Continue cooking 10 minutes more, stirring occasionally until the onions develop a rich amber color, and a layer of caramelization develops on the bottom of the pan.
Immediately add Montmorency tart cherry juice and scrape the pan with a wooden spoon to loosen all the oniony bits. Stir in frozen and dried Montmorency tart cherries, followed by soy sauce. Simmer over medium-low heat until the Montmorency tart cherry juice has bubbled away and the onions look jammy and thick. If made with balsamic vinegar, season the jam with a hearty pinch of salt.
Serve warm, or transfer to an airtight container and refrigerate up to one month. Before serving as a condiment for sandwiches or appetizers, warm gently in the microwave or in a small skillet over low heat.
Recipe courtesy of Stella Parks