Jams that incorporate a base of caramelized onions take on a whole new level of flavor maximalism. When onions cook slowly over low heat with a little bit of fat, they release their moisture, allowing the sugar molecules to concentrate and eventually caramelize. They also release allicin, a flavor compound that gives dishes wonderful depth and umami. Pairing this with freshly picked apricots and rosemary is just the type of layering/ingredient intrigue that I love!

This jam tastes incredible on a cracker with some good, sharp cheese, but put yourself outside the box–glaze some salmon, make a grilled cheese with some gruyere or aged gouda, layer the bottom of a quiche with a complex fruity surprise, dollop onto a summery pizza with fresh&creamy burrata, live a life without limits!

100% vegan&gluten free.