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Onion Jam (no refined sugar)

Prep Time30 minsCook Time50 minsTotal Time1 hr 20 mins

This is a sugar free alternative to traditional onion jam. It still has the texture and taste of caramelised onions, with a twang of vinegar. But the sweetness is provided by using dates instead of sugar.

 10 dried dates
 5 large onions - finely sliced or chopped (about 750g total)
 ½ cup sherry (fortified white wine)
 1 tsp cumin seeds
 ½ tsp fennel seeds
 ¼ cup balsamic vinegar
 1 tsp salt
 ground black pepper - to taste
1

Place the dates in a small bowl. Just cover with boiling water, and allow to stand until cooled.

2

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.

3

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.

4

Once the dates have cooled, add them along with the water to a blender. Blitz until a paste is formed.

5

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.

6

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.

7

Serve as a condiment, or as a topping for toast. My partner Steve loves adding it to his avocado toast in the morning.

Notes for this recipe
8

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!

Nutrition Facts

2 servings

Serving size

1 cup

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