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    You are in: Home / Community Forums / Cooking Q & A / Question:Sweet- Onion- Jelly
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    Question:Sweet- Onion- Jelly

    jeuliemay
    Tue Jan 22, 2013 4:42 pm
    Newbie "Fry Cook" Poster
    Sweet Onion Jelly

    could i use green onions or leeks to make this recipe?
    DrGaellon
    Tue Jan 22, 2013 5:45 pm
    Food.com Groupie
    you could, but it won't taste much like the original recipe. Scallions and leeks don't taste anything like a sweet onion.
    DEEP
    Tue Jan 22, 2013 7:58 pm
    Food.com Groupie
    As DrG stated, yes, you could. I have seen pyracantha jelly, tasteless, except for sweettness, beautiful pink/red color(must be cooked, as jelly is, to be non-poisonous, so I'm told...never eaten a raw berry), kudzu blossom jelly, again, mostly just sugary sweet, with slight taste of grape, and very clear jelly. Even seen corn cob jelly since I retired to the S. Appalachians some years back. Again, it's a clear jelly.

    So, I think you can make "jelly" out of about anything your heart desires. I think many are done as "novelty" items. From the greens of the onion you are going to have some onion flavor, but mostly just light green jelly with a hint of onion flavor.

    I have even recently heard of a bacon jelly. Somehow, I just can't seem to wanna get my taste buds around that!
    Zeldaz
    Tue Jan 22, 2013 9:18 pm
    Food.com Groupie
    You could make jelly out of water and hay, if you wanted to, as long as you add enough sugar, acid (lemon juice, vinegar, wine, etc.), and pectin. Some people make root beer, or Dr. Pepper, or Sprite jelly. Corn cob jelly is a very old one, created to make frugal sweet treats. Wine jelly is also very popular (I like pomegranate wine mixed with cranberry juice for a jelly).
    Leeks are tough and fibrous, I would think they'd have to be cut very finely and be well cooked to add to a jelly. And personally, I can't stand the texture of cooked scallions, if that's what you mean by green onions. Neither is going to give you the flavor you want, as has already been noted. Nothing wrong with experimentation, though, if you're willing to risk the ingredients and take the time required!
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