Makes about 6 half-pint jars
A little dab of this sweet onion marmalade is all you need to jump-start an amazing appetizer or main dish.
Recipe excerpted from The All New Ball Book of Canning and Preserving, published by Oxmoor House (2016).
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.
Double Onion Marmalade - Ball® Recipes is rated
Rated 3 out of
I made this recipe last year and it turned out amazing. It quickly became a favourite among friends on burgers, sausages, cheese and crackers, you name it! It was thick with very little liquid and was more Chutney like. However I have tried 3 times now to remake the recipe since then and haven't had any success. Along with more 'jelly' than onion per jar, the pectin hasn't set once. Very frustrating.
Date published: 2017-10-10
Rated 2 out of
Double Onion Marmalade recipe
I would chop, NOT slice the onions, and use at least twice as many next time. Way too much jelly in proportion to onion to be considered a marmalade. But, good color and flavor!
Date published: 2016-08-26