Double Onion Marmalade

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Preserving Method: Water Bath Canning

1. Combine first 4 ingredients in a 6-qt. stainless steel or enameled Dutch oven. Cook, stirring often, over medium heat 13 minutes or until liquid evaporates.

2. Place peppercorns and bay leaves on a 5-inch square of cheesecloth; tie with kitchen string, and add to onion mixture. Add apple juice and raisins; stir in pectin. Bring mixture to a full rolling boil that cannot be stirred down, over high heat, stirring constantly. Hold spice bag to one side of Dutch oven with tongs. Add sugar, stirring until dissolved. Release spice bag. Return mixture to a full rolling boil. Boil hard 1 minute, stirring constantly. Remove from heat; remove and discard spice bag. Skim foam, if necessary.

3. Ladle hot marmalade into a hot jar, leaving 1⁄4-inch headspace. Remove air bubbles. Wipe jar rim. Center lid on jar. Apply band and adjust to fingertip-tight. Place jar in boiling- water canner. Repeat until all jars are filled.

4. Process jars 15 minutes, adjusting for altitude. Turn off heat; remove lid, and let jars stand 5 minutes. Remove jars and cool.