Apricot-Red Onion Jam

Name: Apricot-Red Onion Jam | KitchenAid US
Prep time: 10
Cook time: 15
Total time: 25
Yield: 16
Ingredients: Freshly ground black pepper (to taste); Kosher salt (to taste); 1/4 cup red wine vinegar (60 g); 2 sprigs thyme (leaves picked); 1 cup dried apricot (160 g, diced); 1 lemon (43 g, juiced); 1 medium red onion (110 g, chopped); 2 Tbsp. extra-virgin olive oil (27 g)

KitchenAid Chef

Pairs well with [Lemon-Lavender Salt Baked Leg of Lamb](https://www.yummly.com/recipe/Lemon-Lavender-Salt-Baked-Leg-of-Lamb-9815779)

Prep

10min

Cooking

15min

Total

25min

Serving

16

Ingredients

Freshly ground black pepper (to taste)

Kosher salt (to taste)

1/4 cup red wine vinegar (60 g)

2 sprigs thyme (leaves picked)

1 cup dried apricot (160 g, diced)

1 lemon (43 g, juiced)

1 medium red onion (110 g, chopped)

2 Tbsp. extra-virgin olive oil (27 g)

Step by step

Heat the olive oil in a medium saute pan over medium heat. Saute the onion until softened, stirring occasionally, about 10 minutes.
Add the lemon juice, apricots, thyme and red wine vinegar. Simmer until the fruit softens and the liquid is reduced by half, stirring occasionally, about 10 minutes.
Season with salt and pepper, and set aside to cool to room temperature.
The Apricot-Red Onion Jam can be prepared and refrigerated up to 5 days in advance. To serve, allow jam to come to room temperature.