Pastrami Onion Jam

Pastrami Onion Jam
By Yehuda Sichel of Abe Fisher

makes 1 1/2 cups

2 tablespoons olive oil
4 cups diced red onions
1⁄2 cup ground pastrami
1 teaspoon sherry vinegar
1 teaspoon honey
1 tablespoon Pastrami spice
Kosher salt

Heat 1 tablespoon of olive oil in a large skillet over low heat. Add the onions and cook until translucent, approximately five minutes. Add the pastrami, sherry vinegar, honey, and Pastrami spice, and continue to cook on low heat for about two hours until all the ingredients become deeply caramelized. Let cool. Season to taste with salt. Store in jars for up to 2 weeks in the refrigerator.