Onion Jam

I was surprised by the number of fruit recipes in this book. This is an unusual one in that it uses onions instead of fruit. But caramelized onions are sweet, so the idea of making an onion jam is not that much of a stretch.

My one caveat with this recipe is the amount of salt. Kim calls for 1 teaspoon of kosher (that is, coarse) salt. I used coarse sea salt (Baleine) and found it too salty. If you use regular salt, I suggest using just a quarter of a teaspoon.