Red Onion Marmalade

Recipe by Elly in Canada
READY IN: 21mins
YIELD: 3 cups




  • With vegetable peeler, peel rind from orange in long strips.
  • Scrape off white pith from rind; slice rind lengthwise into paper-thin strips. Set aside.
  • 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.
  • 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.
  • Boil in boiling water canner for 10 minutes. Let jars stand on rack until cool.
  • 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.
  • Variation:.
  • Pepper and Red Onion Marmalade: Add 1/2 tsp (2 mL) coarsely ground black pepper or hot red pepper flakes.