Caramelised Onion & Plum Jam with Comte

This caramelised onion and plum jam is slow cooked allowing the onions to caramelise slowly, browning as they release their natural sugars. I do not add any sweeteners, as the plums also add a bit of sweetness. You can definitely add some sugar or maple if you choose, this is just my way.

You can make the jam up to a week in advance.


Plum & Onion Jam (no Sugar)

Onions, red - 350g , peeled, halved and sliced

Plums, 300g approx. 3x, cored and roughly chopped

Thyme/ Lemon Thyme - 4 sprigs / Native thyme, dried 1/2 tsp

Olive oil - 1tbs

Butter 20g

Red wine 100ml / sub with water for alcohol free version

Balsamic Vinegar 1 tsp

Water 1/2-1 cup

Pepper, cracked black to taste

Salt to taste

Comte or any aged hard cheese like manchego or smoked gouda would do, even a lovely aged cheddar. 150g

Crackers of Choice to serve.

Fresh thyme to garnish, optional

Vegan Option* use Vegan Feta and ensure the wine is vegan, replace butter with 1tbsp Olive oil.


Melt butter in a pan over medium-low heat, add in the olive oil to prevent the butter from browning . Add onions and cook until softened and just translucent, 8 to 10 minutes, stirring occasionally. Add in the thyme (sugar if you plan to use 2-3tbsp) and plums and a splash of water (2tbsp) continue cooking on low heat for another 10 mins, till the onions start to turn soften and the plum begins to disintegrate.

Add the wine & cook on medium heat. Once the wine has reduced to half add 1/2 a cup of water, salt + pepper and cook for 15. Add in the balsamic and if the jam is getting too sticky some more water. Cook for a few more minutes, check for seasoning and adjust. If you plan to add maple now is the time.

Allow to cool, store in the fridge for up to a week in an air tight container.

Serve on crackers or toasted baguette with chunks of cheese and some fresh thyme. Enjoy with wine or cocktails.

Cocktail Suggestion: Blackberry & Thyme Gin Fizz

Let me know if you make it. Tag me @coco_and_chili on Instagram if make it and use the #coco_and_chili