Family recipes have an undisputed charm, due to the halo of mystery and originality that surrounds them, but they must be preserved, shared when needed, and sometimes interpreted in order to keep pace with the time that goes by. This is the combination that characterizes our laboratory, classic recipes and modern production techniques!
Today we offer a recipe handed down for at least three generations, the Certaldo Onions Jam.
extra virgin olive oil
In a large pot warm up a few tablespoons of extra virgin olive oil. As soon as it reaches the right temperature, add the Certaldo Onions previously peeled and cut into thin slices.
Let “sweat” the onion until releases the water contained within and begin the caramelization of its sugar. Once the onion is golden add: sugar, pine nuts, raisins and apple cider vinegar, and cook for about 2 hours, until it reaches the desired consistency.
The jam must have a deep purple color, with a bitter-sweet aroma, and a characteristic texture that makes easy recognizing the presence of the onion.
We suggest it paired with pecorino cheese or other aged cheeses, thanks to its sweet and sour taste that enhance the sensory experience bringing out the flavors.