Tropea onion jam

The Tropea onion jam is a particular type of preserve with a strong sweet and sour taste that is prepared using the typical Tropea onions. This jam, like pepper jam, goes perfectly with cheeses, enhancing the flavour without overpowering the aroma.

The ideal cheeses to accompany this preserve are very tasty cheeses, such as pecorino or smoked provola, but onion marmalade can also be used with various types of meat such as pork or game, preferably roasted.

Tropea onion jam: the ingredients

  • 1kg of Tropea red onions
  • 1 bay leaf
  • 30ml of cognac
  • 200g of sugar
  • 200g of brown sugar
  • 100ml of white wine

How to prepare Tropea onion jam

To prepare the Tropea onion jam, start by cleaning the onions: peel them, wash them, dry them and cut them into thin slices (also with a mandoline).

Place the sliced onions in a large bowl and add the caster sugar, brown sugar, wine, cognac and bay leaf. Stir well to allow the onions to take on flavour.

Cover the bowl with cling film and leave the onions to soak for at least six hours in a cool, dry place, stirring occasionally. When the onions have absorbed the flavours, remove the bay leaf, place the onions in a pan and turn on the heat. At this point, sanitise the jars and corks.

Return to the onions: boil them over a very low heat for as long as it takes for them to thicken (this will take about 25-30 minutes). After 30 minutes your jam should be ready: take a little bit of the mixture with a teaspoon and drop it on a plate. The drop should remain compact: this is proof that your jam is ready. If the drop slips off and is not firm, continue cooking for as long as necessary, stirring frequently.

Turn off the heat and pour in the jam while it is still hot, using the funnel and a ladle, taking care to leave about a centimetre of space from the rim. Close the jars and leave them to cool. Once the jars have cooled, place them in a cool, dark place. Wait at least a month before taste the jam.