New This Month

Onion-Mint Jam

The jam is meant to be served with Grilled Rack of Lamb, but is also delicious with the Fried Chicken with Cornmeal Crust from the same Montana Dinner Party menu.

  • Prep:
  • Total Time:

Photography: John Kernick

Source: Martha Stewart Living, July 2013


  • 3 tablespoons extra-virgin olive oil
  • 2 medium red onions, chopped (about 2 3/4 cups)
  • 3/4 cup sugar
  • 1 1/4 cups Champagne vinegar or white-wine vinegar
  • Coarse salt and freshly ground pepper
  • 1/2 cup lightly packed fresh mint leaves, sliced if large


  1. Heat oil in a medium deep straight-sided skillet over medium-high heat. Add onions and cook, stirring occasionally, until softened and golden in places, about 5 minutes. Add sugar and cook, stirring, until sugar begins to caramelize, about 5 minutes more. Carefully add vinegar (mixture will splatter) and bring to a boil. Boil until syrupy and reduced by three quarters, about 8 minutes. Transfer to a bowl, season with salt and pepper, and let cool at least 30 minutes. Fold mint leaves into jam just before serving.

Cook's Notes

Jam can be prepared (without mint) up to 1 week ahead and stored in refrigerator.


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