When I first started going out with my partner Steve, I realised that he really liked onions. So, I started making him onion jam, which he loved!! It was our equivalent of a love letter. In those days I would make it using oil and brown sugar, and he would eat it with cheese and crackers.
When we changed to eating Whole Food Plant Based, it went out the window for a while. Then, as I became more confident at cooking this new way, I had a go at replicating it without the oil and brown sugar. This recipe is the end result.
These days Steve makes this himself, as it has become a staple for his avocado toast in the morning. He doesn't mind that I no longer make it for him. He says that I make so many other new things for him to eat, the love letter still exists. It's just keeps moving.
Enjoy!!
Place the dates in a small bowl. Just cover with boiling water, and allow to stand until cooled.
Slice or chop the onions, depending on the texture you prefer. The quickest and easiest way to chop the onions is in the food processor. Make sure you run the processor for a short time, to avoid the pieces becoming too small.
Add the onions and sherry to a non-stick saute pan. Cook on medium heat, stirring occasionally, until the onions have turned a golden brown. Initially, there will be a lot of moisture in the pan. This will evaporate, then the onions will start to caramelise. Do not rush this part of the recipe, allow approximately 30-40 minutes.
Once the dates have cooled, add them along with the water to a blender. Blitz until a paste is formed.
Once the onions have caramelised, add the rest of the ingredients, including the date paste. Cook for another 10 minutes until all moisture has evaporated and a jam consistency is achieved.
While hot, spoon the mixture into jars and allow to cool. Once cool, place the lids on top, and store in the fridge. Lasts for a month.
Serve as a condiment, or as a topping for toast. My partner Steve loves adding it to his avocado toast in the morning.
You can use store bought date paste, rather than making your own. I have used this one, and I use 2 tbsp to make this recipe. The taste is very similar, and it saves on dishes!
Ingredients
Directions
Place the dates in a small bowl. Just cover with boiling water, and allow to stand until cooled.
Slice or chop the onions, depending on the texture you prefer. The quickest and easiest way to chop the onions is in the food processor. Make sure you run the processor for a short time, to avoid the pieces becoming too small.
Add the onions and sherry to a non-stick saute pan. Cook on medium heat, stirring occasionally, until the onions have turned a golden brown. Initially, there will be a lot of moisture in the pan. This will evaporate, then the onions will start to caramelise. Do not rush this part of the recipe, allow approximately 30-40 minutes.
Once the dates have cooled, add them along with the water to a blender. Blitz until a paste is formed.
Once the onions have caramelised, add the rest of the ingredients, including the date paste. Cook for another 10 minutes until all moisture has evaporated and a jam consistency is achieved.
While hot, spoon the mixture into jars and allow to cool. Once cool, place the lids on top, and store in the fridge. Lasts for a month.
Serve as a condiment, or as a topping for toast. My partner Steve loves adding it to his avocado toast in the morning.
You can use store bought date paste, rather than making your own. I have used this one, and I use 2 tbsp to make this recipe. The taste is very similar, and it saves on dishes!
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