Evelyn Chartres Author
Jams and Spreads


This is a classic French-Canadian breakfast spread. Made with pork, onions, spices and served over bread, this dish can be readily found in any Québec kitchen. While this spread can be served straight, many will enhance the flavour with mustard.

In English Canada this dish will typically get some confused looks. However, this dish should be judged with your tastebuds!


  • ¾ pounds (340 g) of cubed lean pork
  • ¾ cup (180 ml) of dry breadcrumbs
  • ¾ cup (180 ml) of finely chopped onions
  • 1 cup (235 ml) of water
  • 1 cup (235 ml) of milk
  • 1 teaspoon (5 ml) of salt
  • ½ teaspoon (2.5 ml) of white pepper
  • ⅛ teaspoon (0.63 ml) of ground cloves
  • ¼ teaspoon (1.25 ml) of cinnamon
  • ¼ teaspoon (1.25 ml) of nutmeg


  1. Mix all ingredients into a pot. Bring to boil while stirring occasionally.
  2. Reduce heat to low. Simmer with a closed lid for an hour.
  3. Remove from heat then let cool for 15 minutes.
  4. Use a blender until you have a smooth texture.
  5. Let cool then refrigerate overnight.

Confitures a l’Oignon

Sweet Red Onion Jam

Red-Onion-JamJams are usually made from pulp and juice of fruits or vegetable. Good jam has a soft even consistency without distinct pieces, a bright colour, a good flavour and a semi-jellied texture that is easy to spread but has no free liquid.  This makes an excellent hors d’oeuvre when served with strong cheese and crackers or on a toasted bagel.


  • 24 oz (700-720 g*) of minced red onions (approximately 3 large)
  • 3½ oz (100-105 g*) of butter
  • 5 oz (150 g) of sugar
  • ½ cup (100-120 ml*) of red wine vinegar
  • 3 tablespoons (40-45 ml*) of blackcurrant liqueur**
  • 1 cup (200-235 ml*) of red wine
  • ½ teaspoon (2.5 ml) of salt
  • 1 teaspoon (5 ml) of pepper


  1. Set stove to low to melt butter in a deep pan.
  2. Place onions in pan and allow onions to sweat.
  3. Add salt, pepper and sugar to the pan then stir until you have a consistent mixture.
  4. Moisten with red wine vinegar and blackcurrant liqueur.
  5. Add in red wine.
  6. Cook slowly while stirring to reduce liquid to the desired consistency.***
  7. Let cool then place contents in the fridge until ready to serve.

*Original measurements were made in metric.  Ranges for ingredients indicate the original measurement followed by one which best translates to imperial.
** Also known as Creme de Cassis, if unavailable use Port Wine as a substitute.
*** This step takes several hours to achieve.