Ingredients:
Rebecka's Red Onion Jam
2 1/2 quarts thick sliced red onions
(about 15 med 6 large)
2 tablespoons Hawaiian Alaer Sea Salt
2 teaspoons Bolivian Rose fine sea salt
1 tablespoon Fennel seed
1 teaspoon Coriander powder
2 heaping tablespoons Red Peppercorns crushed
1 1/3 Cup Colorado Honey
2 heaping tablespoons Tomato Paste
1 Cup Aspen Peak Conifer Red Wine
1 1/2 Cups water
Sandwich
1/2 pound bacon cooked
4 crusty rolls
1-2 large pieces leaf lettuce
1 thinly sliced apple
1 thinly sliced tomato
1 tablespoon mayonnaise
3 tablespoons Red Onion Jam
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Preparation:
Slice onions thinly by hand or with a Mandolin, cover with salt and toss to mix. Set aside.
Crush red peppercorns and roast in large pot with fennel and coriander to release oils. Add remaining ingredients and bring to a boil.
Reduce heat to medium and cook for 60 minutes or until liquid is reduced by three quarters and onions have carmelized. As sauce thickens stir frequently to prevent sticking.
Pack red onions into prepared jars. Release air bubbles by inserting a chopstick into jars, pour liquid over onions leaving 1 inch head space. Cover with lids and bands and process in water bath for 15 minutes. Remove jars and place on clean towel to cool.
Sandwich Prep
Slice rolls in half and toast with butter or olive oil, spread mayonnaise onto one half of roll and layer apple, lettuce and bacon. Top sandwich with Red onion jam. Enjoy with a glass of Conifer Red wine and a special friend!
Please visit my Blogspot for directions for Canning Jar Prepartions
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