I developed this "jam" for use with meat, poultry and grilled vegetables. It can be served right from the stove or at room temperature. I am sure you will figure out other uses as my family gobbles it up by the gallon.
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<br />I developed this recipe when trying to figure out new uses for a marvelous ingredient I found in a middle eastern market - pomegranate molasses. This thick syrup is both tart and sweet and is a fascinating Persian staple. There is also date and grape molasses but they lack the tart component.
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<br />I use Bermuda (red) onions because they have a higher intrinsic sugar content then yellow or white onions, but any variety will do.
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