Red Onion Marmalade

READY IN: 21mins
Recipe by Elly in Canada

A jar will make a wonderful addition to a food basket. On the gift tag, suggest serving this savoury marmalade with meats, such as pork, lamb or beef. Or serve with crackers and a creamy cheese.

Top Review by K9 Owned

I have never made jam or preserves of any kind and was very impressed at how easy it was! I packed it in small (125mg) jars as there are only two of us. I made this yesterday afternoon and will start on the second jar today! :) Fabulous with cheese and crackers!

Thank you for posting Elly!

Ingredients Nutrition

Directions

  1. With vegetable peeler, peel rind from orange in long strips.
  2. Scrape off white pith from rind; slice rind lengthwise into paper-thin strips. Set aside.
  3. In large saucepan, bring orange strips, sugar, onion, vinegar and salt to boil; boil for 1 minute. Stir in liquid pectin, mixing well. Remove from heat.
  4. Using tongs, divide onion and orange rind among three 1-cup (250 mL) hot canning jars. Pour in liquid, leaving 1/4-inch (5 mm) headspace. Cover with prepared lids; screw on bands fingertip tight.
  5. Boil in boiling water canner for 10 minutes. Let jars stand on rack until cool.
  6. Check that lids curve downward; refrigerate any that do not and use within 3 weeks. Store in cool dark place for up to 1 year.
  7. Variation:.
  8. Pepper and Red Onion Marmalade: Add 1/2 tsp (2 mL) coarsely ground black pepper or hot red pepper flakes.

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