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Smashed-Onion Jam

Photo: Petrina Tinslay
Yield Makes 2 cups


  • 1 1/2 pounds shallots (about 18 small), peeled
  • 1 1/2 cups sugar
  • 2 cups white vinegar
  • 1/2 cup dry white wine
  • 2 tablespoons kosher salt
  • 2 bay leaves
  • 3 sprigs fresh thyme

Nutrition Information

  • calcium 7.35 mg
  • calories 57.26
  • caloriesfromfat 0 %
  • carbohydrate 13.55 g
  • cholesterol 0 mg
  • fat 0 mg
  • fiber 0 mg
  • iron 0 mg
  • protein 0 mg
  • satfat 0 mg
  • sodium 212 mg

How to Make It

  1. Smash the shallots using the flat side of a large knife. Combine the sugar, 1 cup of water, the vinegar, wine, and salt in a large saucepan over low heat. Stir to dissolve the sugar. Add the shallots, bay leaves, and thyme. Raise heat to medium-high and bring to a boil. Reduce heat to a simmer and cook, stirring occasionally, for about 1 1/2 hours or until the shallots are translucent and the liquid has been reduced to a syrup. Remove from heat and cool before serving. (You may cover and refrigerate the jam for up to 2 weeks.) Serve cold or at room temperature.