Total Time
Prep 0 mins
Cook 45 mins

This marmalade can be stored in the refrigerator for up to one week


  1. Heat butter in a large heavy-based pan and cook onion for 10 minutes, or until softened and lightly browned.
  2. Stir in remaining ingredients and cook, uncoverd, for a further 25 - 30 minutes, stirring occasionally, or until onions are lightly caramelized and very soft.
  3. Season to taste.
  4. Ladle into clean and hot jars and seal immediately.

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