Tropea’s onions jam with habanero pepper

Tropea's onions jam with habanero pepper

Our desire to cook was very low in the summer months. But now we are back! We start again to publish with a jam, still decidedly summer, but perfect for warming up in the winter evenings;). A onions jam, strictly from Tropea, and habanero pepper!

Definitely spicy this jam is perfect to combine with cheese. Delicious to give flavor to the freshest tomino cheese, it goes very well with even a little more seasoned cheese.

If you try one of the recipes on the blog, take a photo and publish it on Instragam with the hashtag #fratelliaifornelli and tagging our profile @fratelliaifornelli.

Tropea's onions jam with habanero pepper

Tropea's onions jam with habanero pepper

Cuisine Egg free, Gluten free, Lactorse free, Vegan, Vegetarian
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 8 minutes
Servings 6 pots
Difficulty Easy


  • 500 g Tropea's onions
  • 50 g raisin
  • 400 g sugar
  • 2 lemons
  • 1/2 teaspoon salt
  • 2 habanero pepper
  • cinnamon
  • 100 ml water


  1. Cut the onions into pieces; clean the habanero peppers by removing the seeds and the whitish inner part.

  2. Add all the ingredients, bring to a boil, then lower the heat and cook for an hour.

  3. Blend the jam, continue cooking for a few minutes, until the desired consistency is obtained.

  4. Pot your onion jam marmelade very hot, close the jars and let cool slowly, covered by a cloth or blanket.. Doing so will be the heat of the jam it self will create a vacuum in jars, allowing you to store them for long 🙂 .

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