I’m bored to tears.  There’s only so much house cleaning and yard work  person can do each day…okay, I can do more, but I’m trying to pace myself.

So what do do with all the time I have now that the schools are closed and I’m not working?

Why, cook. Naturally.

Today’s effort is a simple one, short and sweet (literally). I’ve been hankering to cook up a batch of orange marmalade, but it turns out I have a bunch of it on the shelf (along with myriad beans, tomatoes, and sauce), and the pantry is short on chutneys and savory jams. And so, caramelized sweet onion jam with a nice shot of really fine Balsamic vinegar from Seasons Lancaster and some herbs that are growing in pots on the kitchen counter, waiting patiently for the weather to change so they can get back outside.

So I made a small batch of this wonderful condiment–it goes marvelously on grilled chicken or fish, and it’s a winner on crusty bread like the stuff Ellen has been baking the last few weeks.

So let’s have a quick course on sweet onion jam–this is a really good one. Two pounds of onions made about three pints. Doubling the recipe would make a terrific batch, and fill that hole on the pantry shelf.  A while back I made a batch of red onion marmalade, and it was terrific. But this stuff, as easy as it is, makes an absolute killer condiment for all your dinner choices.  Try this one if you’ve got a couple of hours.

I’ll bet you do!

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