If we want, we can flavor our jam by adding a kind, it is possible, for example, to use seeds of cardamom or star anise. If we are going to add, it must be done after removing the blade accessory. The ideal is to add them at the beginning of cooking with the onion, and to remove them once prepared our recipe.
Keep in mind that the colder the jam is, the thicker it will be.
We mount the blade accessory on our Küken robot.
Add 1.2 kg of onions, peeled and cut into six pieces.
We chop 20 seconds at speed 5.
Remove the cover and with the help of the spatula we push the remains that may have remained on the wall of the glass down.
We replace the blade accessory with the extraction accessory.
Add 75 ml of olive oil and 3 g of salt.
Cook for 30 minutes at 110ºC and speed 1.
Add 100 ml of sweet wine to the filling hole, leaving it open for the next step to facilitate evaporation of the alcohol.
Bake for 15 minutes at 120°C and speed 1.
Remove the cover and with the help of the spatula we push the remains that may have remained on the wall of the glass down.
Add 150 g of sugar and close the filling hole.
Cook for 18 minutes at 110ºC and speed 2.
We check the texture of the jam taking into account that it will thicken more when it cools. If you do not have the desired texture, we move on to the next step.
Cook for 5 minutes at 110ºC and speed 1.
We check the texture of the jam by letting it cool a bit. If necessary, we repeat the previous step as long as necessary to obtain the desired texture.
Servings 0
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