Comments on: onion-garlic jam

By: emily

emily — Sat, 01 Dec 2007 18:39:58 +0000

I am totally making this very soon. Thanks for posting that recipe. I am suddenly dreaming of the serving suggestion involving cream cheese.

By: Valette

Valette — Sat, 01 Dec 2007 00:57:51 +0000

Onion… jam. This idea is blowing my mind. And yet I’m eerily tempted.

By: gaoo

gaoo — Fri, 30 Nov 2007 23:42:31 +0000

P.S. I like relish!
P.P.S. My friend Evalin-you know her I think- makes this in a low oven in a giant roasting pan so you can make a huge batch and never worry about burning it.

By: gaoo

gaoo — Fri, 30 Nov 2007 23:39:44 +0000

I have SLS’s recipe for hot pepper jelly, which I thought was in the Cooking Clips book you made for me when you were but a tiny tike. It wasn’t there, though, so I’ll keep looking. It was probably MrsH’s recipe originally.
Your writing keeps getting better and better, and it always makes me hungry. Bless you for knowing the difference between its and it’s. So many people don’t!
The 11-29 post makes me proud to know you. Every teenage girl should see it. I’ll start with mine.

By: jane

jane — Fri, 30 Nov 2007 21:59:51 +0000

Who’s hungry?
I am.
Man, I loooooove onions.

By: Elsa

Elsa — Fri, 30 Nov 2007 18:25:48 +0000

Ximena, thanks for sparking my imagination and for providing the original recipe! For years, I’ve wanted to tackle making onion jam, and your marvelous description made it so easy. It’s fantastically good, a vast improvement in complexity and intensity over the onion jam I can buy locally. I think the garlic is a good addition, but this last batch has taught me to sliver it, not leave it in large chunks.
Your suggestions sound dreamy.

By: lobstersquad

lobstersquad — Fri, 30 Nov 2007 18:10:31 +0000

HI. I´m so glad you like it, it´s one of the best things ever, I think. I´ll try the garlic addition next batch.
It sounds like all your options are vegetarian, so I won´t point out the obvious and say it´s even cloudier and better with sausages or foie d´oie.