Rooibos Onion Jam

4 from 1 vote

Sweet, caramelised onion jam infused with earthy Rooibos Tea flavour

Prep Time30

Cook Time2

Course: Side Dish

Keyword: onion jam, rooibos onion jam

Author: Melby

2 kg onions, peeled and thinly sliced use a food processor or mandolin slicer - see note
2 tbsp butter leave out if you want to keep it vegan
2 tbsp olive oil double the olive oil if you don't use butter
3 cloves garlic, crushed
2 t black mustard seeds optional
1 t red chilli flakes or more if you like it spicy
1½ t salt
freshly ground black pepper to taste
1¾ c light brown sugar
1½ c unsweetened rooibos tea made with 3 - 4 tea bags and left to draw
½ c balsamic vinegar
¾ c red wine vinegar

Heat the butter and olive oil in a large enamel pot on medium heat.
Add the onions and caramelise over low heat without browning the onions.
Add the garlic, mustard seeds, chilli flakes and sugar and mix well - season with salt and pepper.
Let the onions cook over low heat, covered with the lid for an hour, stirring often. Be careful not to let the mixture burn.
Add the rooibos tea and both types of vinegar and let the onion mixture cook for another hour, uncovered. Keep on stirring and cooking until you have a thick jam-like consistency.
While the jam is cooking, wash the jars and lids in warm soapy water and rinse them in boiling water from a kettle - I do this in the sink. Let the jars and lids dry upside down on a clean kitchen towel until needed.
Once the jam is done, spoon it into the jars while still hot. Fill the jars to the top and close tightly. Wipe down the jars with a damp cloth to clean off any spillage. Turn them upside down and let them sit on your kitchen counter until cooled down.
Jars can be kept in a cool food cupboard for 2 to 3 months if you have sterilised the jars properly. Store in the fridge once opened.

I really can't peel and slice 2kg of onions without my eyes burning. I quickly peel all the onions, half or quarter them and then slice them in my food processor using the slicing attachment. You can also use a mandolin slicer if you don't have a food processor.
I have made the jam without butter for a vegan family member. I just used more olive oil and it seemed to need longer cooking time to get to the right consistency. I am sure you can also use coconut oil instead of butter.
The mustard seeds are there for texture and spicy flavour, but if you down have any in your store cupboard it's not that serious. Try adding some dried thyme instead.
I used sweetened rooibos tea the first time I tried it and it was just too sweet. There's plenty of sugar in this recipe - the tea just adds flavour, not sweetness.
Always be very careful when filling jars with hot sugary jam. Jam splattered on your skin can burn badly and the jars get too hot to handle very quickly.