Onion Marmalade – Sweet and Spicy

 

Onion Marmalade Sweet & Spicy

Onion Marmalade Sweet & Spicy

I had the caner out today making Orange Marmalade, so why it was out I mixed up a quick batch of this Sweet and Spicy Onion Marmalade! It all comes together fast so from start to finish you can have it done in under an hour. My first jar will be going on some pork chops.

Serving suggestions: 

A glaze for meats like chicken, ham and pork, as well as seafood.
Top grilled steak, pork, chicken and seafood.
Add on top of Boursin cheese or cream cheese as an appetizer.
Mix into sour cream as a dip for crackers, pretzels, or chips.

 

INGREDIENTS
  • 2 lbs. onions, preferably sweet or a mix of sweet and regular
  • 1 c. apple juice
  • ½ c. cider vinegar
  • 2 tsp. fresh, minced garlic
  • 1 tsp. salt
  • ½ tsp. black pepper
  • ¼ tsp. ground mustard
  • 2 tsp. crushed red pepper flakes
  • 3 Tb. Low or No Sugar Needed pectin – flex batch (equals 1 box)
  • ½ tsp. butter or oil (optional to reduce foaming, but I always use it)
  • 1/2 cup sugar
  • 1/2 c. honey
  • ½ c. brown sugar
DIRECTIONS

If Canning, Prepare waterbath canner, 6½-pint jars & lids, keeping warm until needed.

Cut ends off onions and peel; slice in half and cut each in half again, lengthwise (or in thirds if onions are big). Turn halves and cut into ¼” slices widthwise. Place slices in an 8-cup. measuring cup – you should have 6 cups of onion slices.

Add prepared onions, apple juice, vinegar, garlic, salt, pepper, mustard and red pepper flakes to an 8-qt. stockpot. Gradually stir in pectin and then add butter if using. Bring to a boil that can’t be stirred down over high heat, stirring constantly.

Add honey and sugar; return to a full boil and let boil for 1 minute, stirring constantly. Remove from heat (skim foam if needed).

Ladle hot marmalade into prepared ½-pint jars one at a time, leaving ¼-inch headspace. Wipe rims, attach lids, and place in canner.

Place lid on canner and bring to a gentle, steady boil – process for 10 minutes, maintaining steady boil the entire time. Turn off heat, and remove jars to a towel-lined surface to cool for 24 hours without disturbing. Check lids for seal before labeling and storing in a cool, dark place (with rings removed).

NOTES

You don’t have to can this – it will keep for 2-3 months in the refrigerator.

UPDATE: I dumped a bag of frozen meatballs in the crock pot and emptied a jar of this over the top and set it on low for 4 hours, served it over mashed potatoes and WOW was it delish!     

Love Hope