Angela's onion jam

Angela's onion jam
Angela's onion jam Photo: Quentin Jones

This unusual jam is always a bestseller at the local primary school fair. It is based on my friend Angela's recipe and is perfect with cheese, or dolloped on sausages.


1kg (8-10) brown onions

2 tbsp olive oil

1kg sugar

75g mustard seeds

400ml red wine vinegar

300ml sweet chilli sauce


- Peel onions, cut in half and slice thinly.

- Cook onions with small amount of olive oil until softened.

- Add sugar and mix until dissolved.

- Add mustard seeds, vinegar and sweet chilli sauce.

- Boil until reduced and thickened, about 30 minutes.

- Pour into sterilised jars, wipe with vinegar and seal.

Makes about 6 x 250ml jars