Subj : St. Flavia 05
To   : All
From : Dave Drum
Date : Tue May 11 2021 21:08:26

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Flavia's Tropea Onion Jam
 Categories: Condiments, Vegetables, Preserving
      Yield: 3 Jars
 
      1 lb Tropea or standard red
           - onions; in small dice
      2 c  Granulated sugar
      1 c  Full-bodied red wine
    1/2 ts (to 3/4 ts) fine sea salt
     10    Whole peppercorns
      1    Whole clove
      1    Bay leaf
      1    (1") piece of vanilla bean
    1/2    Cinnamon stick
      2 tb Red wine vinegar
 
  SPECIAL EQUIPMENT: 4" square of cheesecloth; length of
  kitchen twine; instant-read thermometer; 2 sterilized
  1/2-pint jars and 1 sterilized 4-ounce jar (with their
  lids); basic water-bath canning equipment
  
  Have your canning equipment and water bath ready.
  
  Combine the onions, sugar, wine and salt in a
  heavy-bottomed pot. Use the cheesecloth to make a sachet
  containing the peppercorns, clove, bay leaf, vanilla
  bean, and cinnamon stick and tie securely with the
  length of kitchen twine. Place the sachet in the pot
  with the onions and other ingredients.
  
  Bring the onion mixture to a boil over medium heat,
  stirring to dissolve the sugar. Lower the heat so the
  mixture simmers, stirring often until the jam is thick
  and registers 225ºF/107ºC on instant-read thermometer.
  You should be able to drag a visible path along the
  bottom of the pot using a silicone spatula once the
  onion mixture has finished thickening. Stir in the
  vinegar and remove from the heat.
  
  Ladle the jam into the sterilized jars, leaving ¼-inch
  headspace. Wipe the jar rims with a clean, damp cloth,
  if necessary, place the lids on, and screw the bands on
  the jars until fingertip tight. Process in the boiling
  water bath for 10 minutes. Remove the jars from the
  water bath and set them upright onto a clean dish towel
  in an area of the counter where they will not be
  disturbed. Let them cool completely to room temperature.
  
  Store the jam in a cool, dark place for up to 1 year.
  Once opened, refrigerate the jam and consume within 6
  months. If any jars refuse to seal properly, store them
  in the refrigerator and consume those first.
  
  Adapted from Preserving Italy by Domenica Marchetti
  
  RECIPE FROM: https://www.flaviasflavors.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... It's hard to believe that someday I'll be an ancestor.

--- EzyBlueWave V3.00 01FB001F
 * Origin: Tiny's BBS - telnet://tinysbbs.com:3023 (1:229/452)

.