Summary

Ingredients

• 1 kg onion (s), red
• 2 apples
• 0.5 liter ½ apple juice
• 750 g preservin suar 2: 1
• 1 dash balsamic vinegar
• 100 ml white wine
• cinnamon
• 2 allspice grains
• 5 black peppercorns
• 0.5 teaspoon ½ chilli flakes
• 1 teaspoon mustard seeds
• 3 clove (s)
• 3 cardamom pods

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Instructions

1. First peel the onions and apples, remove the cores and then cut into fine cubes.
2. Fry the apples in a large saucepan over high heat until they start to caramelize and sprinkle with the chilli flakes. Add the onions, then deglaze with a good dash of balsamic vinegar and add a generous dash of white wine. Top up with apple juice.
3. It is best to press down the spices a little and then put them in a spice bag or tea infuser in the pot. The cinnamon can - if it is used as a powder - be added directly. Simmer everything over a medium heat for about 30-40 minutes - depending on how soft the onions should be.
4. As soon as the desired consistency is reached, stir in the preserving sugar quickly, bring everything to the boil and then simmer for another 4 minutes. Pour into clean and hot rinsed glasses, screw on the lid and turn it upside down. Turn over after a few minutes and let cool slowly.
5. The jam goes wonderfully with cheese, with grilled food (despite the spices even in summer), with meat or simply on bread.
6. The spices are of course a matter of taste, they can be added or left out depending on personal preferences. However, I would not do without cinnamon and cloves and also not without chili.