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Marmalade Red Onion

Sweet red onion steals the show in this savoury red marmalade.

DIRECTIONS:

• Place 5 clean 250 ml mason jars on a rack in a boiling water canner; cover jars with water and heat to a simmer (180°F/82°C). Set screw bands aside; Heat SNAP LID® sealing discs in hot water, not boiling (180°F/82°C). Keep jars and sealing discs hot until ready to use.

• In a skillet, over medium heat, combine red onion, cranberries, brown sugar and vinegar. If desired, add 1/2 tsp (2 ml) butter or vegetable oil to reduce foaming. Cook, stirring until onion is transparent, about 10 minutes.

• In a large, deep stainless steel saucepan, combine cooked onion mixture, orange zest and apple juice. Whisk in pectin until dissolved. Bring to a boil over high heat, stirring constantly. Add sugar all at one and return to a full roiling boil, stirring constantly. Boil hard, stirring constantly, for 1 minute. Remove from heat and skim off foam.

• Quickly ladle hot marmalade into a hot jar to within 1/4 inch (0.5 cm) of top of jar (headspace). Using nonmetallic utensil, remove air bubbles. Wipe jar rim removing any stickiness. Centre hot sealing disc on clean jar rim. Screw band down until resistance is met, then increase to fingertip tight. Return filled jar to rack in canner ensuring jars are covered by water. Repeat for remaining marmalade.

• When canner is filled, ensure that all jars are covered by at least one inch (2.5 cm) of water. Cover canner and bring water to full rolling boil before starting to count processing time. At altitudes up to 1000 ft (305 m), process –boil filled jars – 10 minutes.*

• When processing time is complete, remove canner lid, wait 5 minutes, then remove jars without tilting and place them upright on a protected work surface. Cool upright, undisturbed 24 hours; DO NOT RETIGHTEN screw bands.

• After cooling check jar seals. Sealed discs curve downward and do not move when pressed. Remove screw bands; wipe and dry bands and jars. Store screw bands separately or replace loosely on jars, as desired. Label and store jars in a cool, dark place. For best quality, use home canned foods within one year.

Ingredient List:

1-1/2 cups (375 ml) thinly sliced halved red onion

1/2 cup (125 ml) finely chopped dried cranberries

1/4 cup (50 ml) lightly packed brown sugar

1/4 cup (50 ml) cider vinegar

2 tsp (10 ml) grated orange zest

3 cups (750 ml) unsweetened apple juice

1 package (57 g) BERNARDIN® Original Fruit Pectin

4 cups (1 L) sugar

Source