- 1 small onion, quartered and thinly sliced
- 1/2 cup sugar
- 1/3 cup minced seeded medium-hot chiles, such as jalapeños or serranos
- 1/4 cup minced red bell pepper
- 1/4 cup water
- 1/4 lemon, cut into 2 wedges and seeded
- Large pinch of salt
Combine all of the ingredients in a medium saucepan and bring to a boil. Cook over moderate heat, stirring often, until the jam thickens and registers 210° on a jelly thermometer, about 12 minutes. Discard the lemon wedges. Pour the jam into a clean jar or container and refrigerate for up to 2 weeks. Warm the jam slightly in the jar set in a saucepan of gently simmering water before serving.