Rosemary & Onion Jam

Slice 4 large red onions thinly. Put in a saucepan with a dash of balsamic vinegar 1 cup of raw sugar 1 desert spoon of dried rosemary and 1/4 cup of water.

Bring to boil and then reduce heat to a simmer. Cover and cook for about 45 minuets or until ready. The timing depends on the water content of the onions. If after 30 minutes it does not appear to be 'jelling', add a bit more sugar.

Thanks to my wonderful friend Peri for this recipe. It goes really well with cheese & toast.