Yield: Yields about 1-1/2 cups.
Make this jam while the lamb roasts. Or make it a day ahead and refrigerate; warm it gently before serving.
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This Jam was sweet and amazing tasting...I hardly doubt that we will ever serve lamb again without this Red onion Jam. Everyone preferred this over the mint jelly sauce. It was quick to make and reheated easily keeping all the flavors!
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