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Jam: Smoked Onion Spread

$9.99

8 oz jar

Onions grown within 60 miles of the Small Batch Kitchen and smoked over hickory wood, then simmered into a smoky, savory spread. Click on this item to see the full description.

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Description: Made with onions grown less than 60 miles from farm to the kitchen. They are smoked over hickory wood and then simmered into a smoky, savory spread. Packed at the peak of freshness, this spread is perfect on anything that could use a little smoky flavor.  

Pairing: This smoked onion spread is great on burgers, mixed into mac & cheese, and on cheese plates. On a cheese plate try pairing it with Gouda, cheddar, or swiss. 

Ingredients: Onion*, pure cane sugar, apple cider, water, balsamic vinegar*, red wine vinegar, pure cane sugar, brown sugar, fruit pectin, black pepper (* denotes organic ingredient)

Storage: Refrigerate after opening. Once open, this low sugar jam is best consumed within one month. Unopened this jam will last a year.
Small Batch Kitchen

Small Batch Kitchen

Small Batch Kitchen, LLC was founded by Sheila Rhodes in 2014. After her and her husband Jason moved to Harleysville in 2009, they jumped into turning their semi-suburban acre into a self-sufficient homestead. After planting a large vegetable garden, she wanted to see if she could \\\"put up\\\" enough food to last the winter. Shelia canned salsa, tomatoes, pickles, and jams and was happy with the way the majority of the recipes turned out. She was disappointed in the flavor of the jams. They seemed overly sweet - with sugar masking the flavor of the fresh, sweet produce that she used during the height of the summer. After spending a lot of time trying to find recipes that kept peaches tasting nice and peachy, she started developing her own recipes. Playing with flavors in her low-sugar fruit spreads the way she did in the kitchen every night, she started creating recipes that mixed fruits and herbs, and still tasted fresh months later. Once their pantry filled up, she started giving spreads to friends and family, who encouraged her to start selling her products at local farmer\\\'s markets. Not even three years later and Small Batch Kitchen has added more markets to their lineup and are selling at gourmet food stores in Pennsylvania, New York, and New Jersey. As they grow, they still maintain their commitment to creating flavorful preserves, sourcing local produce, creating low-sugar recipes, never adding artificial ingredients, and producing everything by hand.

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