July is both a hot and rainy month. The humidity sometimes feels like your wrapped in a hot wet blanket! I do love the rain though. The best thing about the sultry weather are days when it rains early in the morning and you wake up to a clear sunny day and everything looks fresh and clean.
2 lagre red onions chopped (about 5 cups)
1 + 1/4 cup golden sugar
2 teaspoons white peppercorns or 1 teaspoon red pepper flakes
1 teaspoon cumin seeds
1 + 1/2 cups red wine vinegar
1 cup water
1/4 cup tomato paste
1 +1/2 tablespoons cornstarch dissolved in 1/2 cup cold water
Place onions in a large saucepan and saute over medium heat for 5- 10 minutes, stirring constantly until onions begin to soften and sweat. Add remaining ingredients, except cornstarch/water mixture, and bring to a simmer. Simmer for 10 – 15 minutes or until flavours are well blended and onions are fairly soft, but retain some crunch. Stir through cornstarch mixture and cook a couple of minutes more. Pour into clean hot jars. Loosely apply lids and set aside to cool. When cool, tighten lids and refrigerate. Jam should keep in the fridge for 4 to 6 weeks. Serve with cream cheese and crackers.
Makes 5 x 250ml jars.