First I’ve had onion jam I didn’t like it. Truth, there is a lot of different kinds and this one, that I didn’t like was runny, with totally inappropriate spice mixture, not too sweet. My next accounter with this jam was completely different.
My favorite family gatherings are when we make ajvar and tomato sauce. We stay at our country house and we peel the peppers or strain the tomatoes. Sometimes we cook jam. We dry the jars in the Sun. When I was a kid we used to run around the yard, climb the trees, laugh… Every year we do this…
My jam is banana jam. With chocolate. Perfect with pancakes and crepes. You’re gonna love it, I’m sure 
In Belgrade, one of the most beloved crepe filling is Nutella-banana-cookies and this jam is like 2/3 of it already. All you need to do is crumble some cookies on top of it. Might even try it on a slice of toast for breakfast or as a snack 
The amount this recipe is small, just enough for you to try it out and see if you’re OK with the amounts of sugar and chocolate. And the most important thing, you can make it all year round.
Preserved Lemons (from Cooking Moroccan) First, see how many lemons will fit into your jar. For the recipe you will need that much plus half of that for the juicing. Wash lemons thoroughly. Cut lemons from the stem end into quarters, almost to the base. You just want to open them up. Then fill them with sea salt. After each…