Spicy Sweet Onion Marmalade (Print-Friendly Format)
A zesty, sweet onion marmalade using pantry staples, great for canning or serving with meats, cheeses, and breads.
# Ingredients You’ll Need:
→ Primary
01 -
900 g sweet onions, or a mixture of sweet and regular onions
02 -
240 ml apple juice or apple cider
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120 ml cider vinegar or other 5% acidity vinegar
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2 teaspoons minced garlic (approximately 2 cloves)
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1 teaspoon sea salt or canning salt
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0.5 teaspoon ground black pepper
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0.25 teaspoon ground dry mustard
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1 teaspoon crushed red pepper flakes (optional, to taste)
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3 tablespoons low or no sugar needed pectin (flex batch, equals one box)
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0.5 teaspoon butter or neutral oil (optional, to reduce foaming)
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240 ml honey
12 -
100 g brown sugar
# How to Make It:
01 -
If preserving, prepare a water bath canner and six half-pint canning jars with lids, keeping jars warm. If refrigerating or freezing, ready appropriate containers.
02 -
Trim ends and peel onions. Halve lengthwise, then cut each half again lengthwise (or in thirds if large). Slice widthwise into 6 mm slices to yield about 6 cups.
03 -
Combine prepared onions, apple juice, vinegar, garlic, salt, black pepper, mustard, and red pepper flakes in a large stockpot. Gradually stir in the pectin. Add butter or oil if using. Bring to a boil over high heat, stirring constantly until a boil cannot be stirred down.
04 -
Add honey and brown sugar to the mixture. Return to a vigorous boil and cook for 1 minute, stirring constantly. Remove from heat and skim any foam if necessary.
05 -
Ladle hot marmalade into prepared half-pint jars, leaving 6 mm headspace. Wipe jar rims, secure lids, and place jars into the canner. Cover and bring to a gentle, steady boil and process for 10 minutes.
06 -
Turn off heat and allow jars to rest in hot water for 5 minutes. Remove to a towel-lined surface and cool for 24 hours. Verify seal and store jars in a cool, dark place.
07 -
If not canning, allow marmalade to cool slightly, then ladle into freezer-safe containers, leaving 2.5 cm headspace if freezing. Store in refrigerator for up to 3 months or in freezer for up to 12 months.
# Extra Tips:
01 -
Do not substitute maple syrup for honey during the canning process; use cane sugar if preferred.
02 -
For altitudes above 305 m, adjust canning time following recognized safety guidelines.
03 -
Canned marmalade retains quality for up to 18 months in a cool, dark environment.
04 -
Best served as a glaze for meats or seafood, paired with cheese, or incorporated into appetizers.