I recently came back from a great trip to New Orleans. I’m not much for cajun spice but I did try a lot of new things and discovered some tastes that I really enjoyed. While venturing around town I found this great store called Pepper Palace where you could taste all the hot sauces and BBQ sauces! It was amazing! I got to try some things I probably wouldn’t have thought would taste good together but they did.
So here I am on Memorial Day weekend, getting ready to cook some brats and I thought “boy, wouldn’t it be great if I could make some amazing topping for these!” So that’s when I remembered the onion and peach flavor combo from the store. I decided to just go for it and create my own recipe. It turned out really good! The flavor is really intense because I didn’t let the onions caramelize long enough before I put in the peaches so I’ve reworked the recipe a bit to compensate for that.
Peach & Onion Jam with thyme and balsamic vinegar
4 ripe peaches (apricots or plums would also be good)
2 sweet onions – medium to large
2 T butter
2 tsp balsamic vinegar
1/2-1 C sugar
3-4 sprigs fresh thyme
Cut the onions in half and then slice thinly. Separate all the slices. Add the butter into a saute pan over medium heat and add in all the onions. Stir to cover all the slices with the butter and keep stirring every few minutes. The onions will take a long time to caramelize but should start getting nice and brown without burning. If they are getting too dark, turn the flame lower. Once the onions start to darken, add in the balsamic vinegar and the thyme leaves from the sprigs.
In a saucepan, heat up enough water to cover the peaches and 1/2 – 1 cup of sugar. Add in the peaches (whole) and allow to cook for about 5 minutes or until tender when a fork is inserted. Prepare a bowl with ice water to put the peaches in when done. Take the peaches out with a slotted spoon and put into the ice water. Keep the syrup you cooked the peaches in for later. Allow them to cool for a few minutes. At this point the skin should peel off easily. Cut peaches in half with a knife and take out the pit. Chop the peaches into small pieces and add to onions once the onions have caramelized.
Add the peaches and any juice to the onion mixture and turn the heat to low. Let the flavors combine for a few minutes. If the mixture gets too dry, ladle in some of the peach syrup. Final product should be nice and brown and syrupy. Ladle finished jam into jars. At this point you could do a water bath to seal or just refrigerate. This would be good on brats, hamburgers or steak. Also, you could add sour cream to this for an amazing onion dip!
This recipe makes about 3 half-pint jars.