Red Onion Marmalade

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.

• Ready In: 21 mins
• Yields: 3 cups

Ingredients

• 1  orange
• 3  cups granulated sugar
• 1 1⁄2 cups  thinly sliced red onions
• 3⁄4 cup red wine vinegar
• 1⁄2 teaspoon salt
• 1 (85 ml) envelope  liquid pectin

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.