Canned sweet & spicy onion marmalade is perfect for meat glazes, toppings and great for appetizer plates.
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I’ve been making this sweet and spicy onion marmalade off and on for years, ever since seeing the original version in Jan Roberts-Dominguez’s food preservation column in The Oregonian newspaper when I first started canning. I love sweet onions and was looking for a way to preserve them through the winter.
This sweet and spicy onion marmalade goes way beyond that though, adding flavor to meats, seafood, and appetizers. I used to think of this as an addictive condiment until I started making Addictive Tomato Chutney, but this runs a close second. Maybe I should call it “slightly addictive onion marmalade?”
Well, whatever I call it, it’s really just plain good. I’ve adapted it through the years to use honey instead of white sugar (and a lot less of it) and lots more red pepper flakes for added spice, though of course you can adjust that if you don’t like things as spicy as we do. This is only slightly spicy with the one teaspoon of red pepper flakes, though–not too spicy at all for most pf the people I’ve served it to – everyone loves it as much as I do!
Make Sweet & Spicy Onion Marmalade
Even though it’s a canning recipe, you don’t actually have to can it – it will keep a couple months in the refrigerator. Although it’s really easy to can, too–it’s just a matter of a few simple steps:
- prepping ingredients and adding them to a pot
- boiling and adding the honey/sugar
- boiling again for a minute
- ladling marmalade into hot, prepared canning jars
- sealing and adding them to a boiling water canner
- boiling for 10 minutes
- removing from canner and cooling
So in less than an hour, you can have six small jars of delicious sweet and spicy onion marmalade lining your pantry shelves–or to give away as special gifts.
Note: this recipe calls for low sugar pectin – I usually use this brand’s “flex batch” pectin, but you can also use this low or no sugar pectin.
This marmalade makes a wonderful glaze for meats and seafood, and is particularly good on a roasted ham. But one of my favorite was to serve this is as a simple appetizer on top of cream cheese or a flavored Boursin cheese. It’s really good. And I love serving different things on a platter for guests than what you can find in stores – it sorta personalizes it and helps it seem more special. I hope you enjoy it, too!
Note: if you need more info on how to can, you can read Boiling Water Canning Steps here or view this video:
Sweet and Spicy Canned Onion Marmalade
Ingredients
- 2 pounds onions preferably sweet or a mix of sweet and regular
- 1 cup apple juice
- 1/2 cup cider vinegar
- 2 teaspoons fresh minced garlic
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon ground mustard
- 1 teaspoon crushed red pepper flakes
- 3 tablespoons Low or No Sugar Needed pectin - flex batch equals 1 box
- 1/2 teaspoon butter or oil optional to reduce foaming, but I always use it
- 1 cup honey
- 1/2 cup brown sugar
Instructions
- Prepare waterbath canner, 6 half pint jars & lids, keeping warm until needed.
- Cut ends off onions and peel; slice in half and cut each in half again, lengthwise (or in thirds if onions are big). Turn halves and cut into 1/4 inch slices widthwise (as pictured in tutorial). Place slices in an 8 quart measuring cup - you should have 6 cups of onion slices.
- Add prepared onions, apple juice, vinegar, garlic, salt, pepper, mustard and red pepper flakes to an 8 quart stockpot. Gradually stir in pectin and then add butter if using. Bring to a boil that can't be stirred down over high heat, stirring constantly.
- Add honey and sugar; return to a full boil and let boil for 1 minute, stirring constantly. Remove from heat (skim foam if needed).
- Ladle hot marmalade into prepared half pint jars one at a time, leaving 1/4-inch headspace. Wipe rims, attach lids, and place in canner.
- Place lid on canner and bring to a gentle, steady boil - process for 10 minutes, maintaining steady boil the entire time. Turn off heat, and let jars cool in canner 5 minutes before removing jars to a towel lined surface to cool for 24 hours. Check lids for seal before labeling and storing in a cool, dark place (with rings removed).
Notes
- Use as a glaze for meats like chicken, ham and pork, as well as seafood (my favorite is shrimp).
- Top grilled steak, pork, chicken and seafood.
- Add on top of Boursin cheese or cream cheese as an appetizer.
- Mix into sour cream as a dip for crackers, pretzels, or chips.
Nutrition
More condiment recipes you might like:
Canned Addictive Tomato Chutney
Honey Sweetened Jalapeño Jelly
My Favorite Salsa Thick for Canning
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Sheena says
My family is vegan, do you think it would be ok to substitute the honey in the recipe for maple syrup? I really want to make this.
Jami says
I think you should be able to, though I’m not sure about the flavor. You could also use sugar, which wouldn’t impart any flavor.
Katie says
Hello there
Ok so I made the marmalade and placed it in the jars but my water bath wasn’t deep enough to cover the lids so I just sealed the jars and left them on the counter last night. I noticed that the lid seems to be sealed.. is this possible? Is this still safe? I am going to use them for Christmas so if all else fails just leave them in the fridge?
Thanks so much
Jami says
No, that is not considered a safe seal, Katie, so it would be best to store them in the refrigerator. They’ll be fine there for months!
Katie says
Ok I will put them in there today… hope it’s still good even tho it’s been a couple days out now
Thanks
Jami says
Yes, that should be fine!
Karissa Seim says
I wanted to see the tutorial on how exactly you are cutting the onions, but it isn’t here – can you help me?
Thank you!
Jami says
Sure! I simply cut the top and bottom off an onion, set the onion up on one of the cut ends and cut it in half and then peel each half. Then take each half and lay it cut side down and make about 1/4-inch slices (this is the part that’s shown in the photo).
Hope that makes sense!
Karissa says
Thank you for your reply! When I go to your site via pinterest I don’t see any pictures, but today when I clicked the link via email all the pictures were there!
Jami says
Odd – sorry about that!
Mark Sauerbrey says
Made it several time and it is the go to on what can we what can we bring to a party, gathering or happy hour. It is our number one canned item that friends and family ask for (our pickles are a close second). The last batch we made we went all organic and the flavor was so fresh and intense it was like fall in a jar! Thanks for sharing the recipe, tips and suggested uses. We have tried them all an our favorite is right from the jar with our favorite cheese and crackers. Mark and Dennis
Jami says
Gosh, I’m SO happy to read this! Thank you for taking the time and rating the recipe. I’ve been using my garden onions lately and I agree – wonderful flavor. 🙂
Jo radley says
I don’t have a canner I live in UK can u advise pls
Jami says
You can use any large stock pot that will cover the jars by at least one inch with water and allow room for boiling. You’ll need some kind of rack on the bottom to keep the jars up. Hope that helps.
Erika says
I made this last night and it’s SO GOOD! It took my grilled cheese to a whole new level! However, I didnt get it to set, as it’s a little on the runny side. I did manage to get a good seal, so are they still shelf stable? Or should I put them in the fridge just to be safe? Thanks!
Jami says
As long as they’re sealed, they’re safe on a shelf no matter the consistency. Glad you enjoyed this – I love that idea for grilled cheese, too!
Sue Horner says
Hi. I really want to make this onion marmalade but I’m in the uk and can’t get low or no sugar pectin.
Amazon only sell it in pack for £37. I cannot pay that. Is there something else I can use please?
Jami says
I think you can make it with this pectin, Sue, using the lower sugar option they say it has now:
http://www.freshpreservinguk.co.uk/products/jam-setting-mixes
Hope that works for you!
Christi Repsher says
Hi! I was wondering when the recipe says ground mustard, are we talking about the mustard like sandwich condiment? Or are we talking about ground mustard seeds? Thank you!
Jami says
Ground mustard powder from the seeds. 🙂