Canned sweet & spicy onion marmalade is easy to make and 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!
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 or longer in the fridge.
Although it's really easy to can, too–it's just a matter of a few simple steps:
- prep ingredients and add them to a pot
- boil then add the honey/sugar
- boil again for a minute
- ladle marmalade into hot, prepared canning jars
- seal and add them to a boiling water canner
- boil for 10 minutes
- remove from canner and cool
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.
Onion Marmalade Serving Suggestions
This marmalade makes a wonderful glaze for meats and seafood, and is particularly good on a roasted ham.
But one of my favorite ways 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 foods for guests other than what you can find in stores - it really personalizes it and helps it seem more special.
I hope you enjoy this marmalade, 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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Goldie says
How much lemon juice would you use to substitute the jalapeno's with in the salsa?
Jami says
I think I need more info on your question - this is an onion marmalade...?
Goldie says
I asked the question on the wrong recipe. But in the marmalade can pectin be omitted?
Jami says
No, the pectin is needed for the marmalade to set. It will be more a juice/sauce without it.
SCOTT says
OKAY I MAY BE NEW TO CANNING BUT YOU SAY STORE WITHOUT RINGS???
Jami says
Yes, that's the USDA recommendation. It's to be able to see if there's any problem with the seal more easily.
Paige says
I was wondering if you could use Balsamic vinegar instead of apple cider vinegar in your canning sweet onion jam recipe?
Thanks,
Paige
Jami says
As long as the vinegar is at least 5% acidity, then it can be swapped. Most balsamic is 6% so that should be okay, but I'd check the label of your brand.
Lorraine Mailhot says
Can I use liquid pectin
Jami says
I've never done it, so you'd have to research that substitution.
Teresa says
What is the shelf life of the onion marmalade?
Jami says
18 months, per the lid suggestions from Ball/Jardin.
Toni Melvin says
Jami, this is such an interesting idea! I never would have thought of it. I have a wonderful harvest of onions and I was wondering what to do with the Walla Wallas before they go soft. I may have to try this!
Are those your homemade crackers in the photo with your marmalade?
Jami says
I hope you do try it - it's really a great condiment, Toni!
And no, those are some artisan style crackers I bought. 🙂
Patty says
Thank you for your response! The consistency of the gel doesn't bother me because it is still delicious on cream cheese & I know it will be great as a marinade, extra flavor in soups, etc. As long as the PH is low enough for it to be shelf stable and no safety risks. I know I am not suppose to alter canning recipes but I think if I add more sugar for the fruit pectin I will also add apple cider vinegar & a little citric acid. Then water bath the jars. Again if you see anything wrong with this plan please let me know.
Jami says
Okay, that should be good.
Patty says
Would you know if it would be safe to use Regular Fruit Pectin instead of the low or no sugar? It's all I can find in the stores. I assume the sugar would have to be Adjusted. I was thinking about 4 extra cups? Just want to make sure the PH would still be OK. Dont want anything growing in my jars.
Jami says
It's not really a safety issue, Patty, since this is more of a jam, but a gelling issue. The recipe wouldn't gel with a regular fruit pectin as written and I don't know how much you'd need to add to get it to gel. You can experiment and if it doesn't gel, you will have a nice marinade for meats. 🙂
Jessica L says
Can I use regular pectin? How much sugar do I add?
Sounds delish, cannot wait time try
Jami says
No, since this recipe has been tested with honey and apple juice, only the low sugar pectin will work!
Olivia says
Hi There!
I really want to make a whole batch of this jam, but my question is--> if I can them do I have to keep them in the fridge or can I keep them in a dark space with no direct sunlight? If you could let me know that would be great!
Jami says
Yes, if they are canned in a boiling water canner according to the directions, they are safe on a shelf and not refrigerated!
Diane says
This sounds delicious! The recipe notes that you don’t have to can it, it will keep in the refrigerator. If I don’t want to can it what steps do I leave out. Do I still use the pectin?
Jami says
The only steps you'd leave out are the canning steps. 🙂
The pectin is there to thicken it.
PW says
Um ... that should read "...thoughts?" and not merely end, hanging like it does in space, leaving people to wonder about what's coming next. 😉
Jami says
🙂
PW says
Do you think this will work for any kind of onion?
I ordered yellow onions from the store for curbside pickup, but they gave me red onions instead. I do have some yellow and thought I might mix the two. Any thoughts
Jami says
Yes! Any onions work for this - I've used red in the past, too. Mixing would be an option, too.
Wendy says
Can you use low sugar Sure Jell? If so, how much? Thanks!
Jami says
That's what the recipe calls for, Wendy! If you don't have the flex batch, use a whole box as written. 🙂
Jill says
Hi Jami,
My neighbor just gifted me with onions from his garden so I am excited to try this recipe with them. I followed the flex pectin link you posted and I would like to verify the amount used. Your recipe calls for 3 T and states it equals one box but the description for the pectin says 6 T = 1 box. Thank you for your help!
Jami says
Hmmm, I pulled out the container of Ball Low or No-Sugar Needed Pectin I have and it states on the back that 3T equals 1 box. What brand do you have?
Jill Bentler says
I don't have the pectin yet, I was planning to purchase the one from the first link you provided: https://www.amazon.com/Ball-Real-Fruit-No-Sugar-Needed-Pectin/dp/B004U8R0QA/ref=as_li_ss_tl?ie=UTF8&qid=1536539359&sr=8-1&keywords=ball+low+sugar+pectin&linkCode=sl1&tag=anorecot-20&linkId=cc793cda05099f2db8a1c7b4ebe14bce The description there says "6 tablespoons = 1 box of other pectin brands." I'm just wondering if the link still directs to the same product?
Jami says
Well, that's curious, isn't it? It's the exact label of the one in my cupboard that says 3 TB = 1 box, so all I can say is they have it wrong in the description. Not sure what else it could be!
Julianne Todd says
I made this yesterday, and jars are all packed up and beautiful! This was the first thing I have canned on my own ever!! Thank you so much for a lovely recipe!
My only issue is that I wound up with some condensation inside, and that it only made 5 and a half jars. The half is in the fridge, but I'm unsure whether I can shelf-store the others.
Smells so good, and the little taste I've had so far was wonderful!
Jami says
Good for you, Julianne, I'm glad you tried it! As long as the lids are sealed - check by grabbing the edges with your fingers and gently trying to pry them off, they shouldn't come off - then they are good to store at room temperature.
A half-pint difference is not unusual when canning - I wouldn't worry about it.
Julianne says
They had sealed perfectly.
The condensation disappeared after a while.
We opened one up today; a month and two and a half weeks later, and ate it with some grilled cheese sandwiches. Absolutely delicious!!
Thanks again. I'll definitely be sharing this recipe and using it again.
Jami says
Great! Thanks so much for following up, Julianne!!
Judy Cox says
I made this yesterday and it did not gel. Here is how I might have messed up. I doubled the recipe, used pint jars, and processed for 20 minutes since I was using pints. I also used Ball's classic pectin, real fruit pectin. Would any of these keep it from gelling? Do you know how or if I can reprocess this and save this batch?
Jami says
Yes, it's not recommended to every double recipes where you are attempting to get a gel. The more volume can affect gelling. And this was made to work with the low sugar since there's honey and apple juice in the recipe instead of the regular amounts of white sugar, so that would affect it, too.
Judy Cox says
Do you know of any method I can use to save the above batch?
Jami says
Hmmm, I'm not sure you can get it to gel now. You could cook it again and see if it does, but with the regular pectin, I'm just not sure. I'd use it as a sauce for glazing meats and vegetables and just leave it, probably.
Shirley de l'Eveille says
I would empty jars & re-cook to a simmer, then add a slurry of cornstarch mixed with a little water. Cook a few minutes until thickened, then re-can & process again. At least you wouldn't have to throw it out ..
Jesse says
Most cornstarch isn’t suitable for home canning. It is recommended that you use only Clear Jel which has been formulated to be safe and effective for home preserving. Not the fruit glaze Clear Jel either. Where I live it can only be found online.
Jami says
Yes, you are right Jesse, it's not safe to add thickeners to recipes that aren't tested for it. It changes the viscosity and the ability for the heat to thoroughly heat the product for safe canning.
CF says
Hello! I am wondering about the chosen canning method for this recipe: what makes it safe for boiling water canning? It has been my understanding that vegetables require pressure canning even if it is acidified. Would love to know, thanks!
Jami says
This is similar to other types of vegetable 'jams' like jalapeno jelly, or zucchini jam. The added vinegar makes it safe, as does added vinegar in pickled recipes and salsas (technically vegetables with added acid). As well as plain tomatoes with added citric acid or lemon juice. So yes, there are cases where you can safely water bath can vegetables with added acidity. 🙂
CF says
Thank you very much, Jami!
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. 🙂
JNell says
I made 3 batches today, it's so delicious! I made one spicy like the original, one mild for my kiddos and I added a can of crushed pineapple to one, (my fav) so yummy! Thanks for the recipe it's a keeper for sure!
Jami says
So happy you like this!
Betty says
What would you substitute for Honey, my husband is highly allergic to it. Really would enjoy trying your recipe. Any suggestions would be appreciated.
Thank you,
Betty
Jami says
I haven't tried it with anything other than honey, so don't know for sure, but I do substitute maple syrup for honey in cooking and baking. Not sure how much the maple flavor would come through, though - you'd need to experiment, I guess!
Pat Moyers says
This sounds really good and I look forward to trying it. I was glad to see the printed recipe states that the butter is optional. There is no reliable research and testing that has been done on optimal temperatures and times for canning using butter that ensures safety for longer storage. I work the extension service in my state and do a canning college for the public each year. We are very careful about the recommendations we make and when asked, we do not promote using butter in canning recipes at all. Foam is not detrimental to a jam recipe..I tell the ladies, I am not entering the item in the fair so a little foam in my jar does not bother me. If I were entering for competition, I would simply skim the foam. I do plan to make this recipe; looks like a great gift idea.
Jami says
Good points, Pat. I never use the butter either. 🙂
Kathie says
If I don't can the Sweet and Spicy onion marmalade do I still need to use the pectin?
Jami says
It won't thicken for you, Kathie, without the pectin.
Norma Brodrick says
I made this today, but I used a mix of regular and red onions. I cooked them for a while before adding the honey and sugar, but wondered if I was suppposed to do that. The onions were quite firm - do they soften after a while? I really like the taste, the combination of sweet and tart is perfect. Thank you.
Jami says
That's okay to cook them a bit if you like the texture better that way, Norma. The onions do remain firmer, which I like - but it's totally up to you. It won't affect the safety or anything of the end product.
Sandra Cannella says
I am having trouble finding the low or no sugar needed pectin. Is there any other pectin I can use.
Jami says
You can use either of these (Amazon links provided):
Ball Low-No Sugar Pectin
or
Mrs. Wages Lite Fruit Pectin
Hope that helps!
Edith says
Hello 🤗 I made the spicy and sweet onion marmalade, but I don’t think I made it correctly ☹️. I am wondering, do you have a video on you making the jam?
Jami says
Oh, shoot. I don't have a video of that yet, Edith - I'll have to put it on my to-do list!
Leslie Runfola says
Ok to just water bath this as opposed to pressure canning? My mother in law having a fit because it’s onions and she’s saying it’s not safe but I really want to try it !!
Jami says
If this were just plain onions then, yes, you'd have to pressure can. But this is a basically a jam with vinegar and sugars making it safe for boiling water canning.
Terrie says
I made this last year during canning season. We have a large garden so I make a variety of tasty goodies. My salsa is always super popular but the onion marmalade may have surpassed it in popularity. Because it was unique I had more people asking a jar and I didn't have enough. In fact it was so good I greedily kept the last jar just for me!! 🙂 Since it's canning season again, I'm back for the recipe. This year I'll triple it and see if I can keep more than 1 jar for myself.
Jami says
Since we weren't in our own home last year, it's been a few years since we've had this, Terrie, and I'm with you - I'm making enough for me first. 🙂
Patty says
Oh my gosh, made this this afternoon... panicked as it seem so runny and didn’t see it thickening up.. went to dinner, and when we got home it cooled and was perfect !! Still a bit confused as to why you store without the ring on the jar .. but can’t wait to try
Jami says
Glad to know it all worked out, Patty - yes, sometimes patience is the key. 🙂 Most canning experts tell you to store all canned good without the rings so to ward against any spoilage that may happen with particles caught in the rings and to be able to see the lid better to see if it's bulging, etc. You don't have to if you don't want - I'm not sure it makes that much difference, it's just what's normal to me by now. 🙂
pat plsek says
hi jami I made the sweet an spicy onion but you say to put the onions in the pot do you cook them beforehand? how long do you boil everything together before the honey an brow sugar? I put the pectin in - will it jell? thanks pat plsek
Jami says
All the specific directions can be found in the printable recipe - click on the arrows, either at the top of the page or at the bottom - or just click here.
Selena says
For the marmalade could you reduce the sweetness? That is a ton of honey and sugar.
Jami says
I actually already did reduce it from the original recipe, Selena! That's the thing with canned jams, jellies, and marmalades - they require sugar to set. You could try reducing further, but the finished product will not be the same.
Lois Bright says
I made this recipe and canned it last year. It was a “huge hit” with friends and family. My cousin had given me 5 pounds of peeled onions and I searched for a marmalade recipe. Thanks so much, because I am making it again today.
Jami says
5 pounds already peeled onions? That is a sweet cousin. 🙂
I'm glad you and your people enjoy this as much as we do!
Terrie says
This is so delicious! I've been canning for several years now and needed to "spice" things up with some variety. I served this with cream cheese at several holiday parties and it's been THE HIT of the appetizer table. I'm going to have to make a lot more as everyone is asking for a jar. Thanks so much for the recipe.
Jami says
I love hearing this, Terrie - so glad everyone appreciated it!
Christine Morley says
If I don't use honey, how much sugar should I use?
kerem says
Is it possible for you to send a sample if I wired you shipping costs to you?
Jami says
Sorry, no - I don't have that ability.
kerem says
I tried making it but the color in not glassy as yours on the picture above.
Please response my comment
Jami says
I'm not sure what to say, Kerem, I only know that the recipe posted resulted in the item pictured and I have made it many times, as well as others so I know it's a tested recipe.
Kerem says
Thank you for your kind response.
Two question: what do you think that gives that orange color to it?
What kind of honey do you use?
I have made it with pine honey and without apple juice. What kind of pectin do you use?
Thanks
Jami says
The apple juice, apple cider, and honey give it the orange hue. I use a clover honey and Ball's Flex Batch Low or No Sugar pectin. Hope this helps!
Billy says
This looks so delicious! Thanks so much for sharing, I can't wait to make it at home! My family will love this for sure!
Sue Switenki says
I made this today and LOVED it! It is easy and definitely something I will keep on my shelf and in the fridge. Mine also was a bit thick the first time but I am not deterred.
Jami says
Glad you liked it, Sue!
linda Rabenstein says
Made this Onion Marmalade with 2 friends. It is so good. Thanks so much, and and certain friends will love receiving this for holiday gits.
Jami says
Great, Linda - it's one of my favorite things to give away, too. 🙂
Kristie says
Love trying new recipes. Love onions! This looks like a win win, yay!
Quick question...the ground mustard? Powdered. Right? I've seen recipes where they intend it to be, ground mustard as in, coarse mustard in a jar.
Taking this with me to a Thanksgiving feast to enjoy and as a hostess gift.
Thanks!
Jami says
Oh, gosh, I never even thought of this since spices are ofter referred to as ground. But you are right - it is powdered!
Terrie says
Hi Jami. I know you posted this over 3 years ago but I guess the popularity is a testament to your great recipe!! 🙂 I'm considering putting these in 12 or 16 oz jars for some great foodie gifts. How long should I increase the processing time? Thanks so much for a great recipe.
Jami says
Going from 8 oz to 16 shouldn't need a time increase like going to quart sizes, so you would be okay with the stated time. Sometimes I add 5 minutes in cases like this just to be doubly sure. 🙂
Terrie says
Thanks Jami for the quick reply. ????
Sue Whtiefield says
had a problem with this recipe. Made it exactly and it did not set up. am an experienced canner and loved this recipe as it sounded awesome. Any thoughts
Jami says
Shoot, I don't know what happened, Sue. I actually have the opposite problem with this recipe - it sets up almost too much to spread nicely when I want to use it. I wrote it just like I make it. 🙁
Romina says
Hello what is pectin 3TB?
And a water canner?
Jami says
Pectin is what is added to home-canned jams to help them set. Since this uses less sugar, it needs a commercial pectin to aid in jelling. A water canner is a water-bath canner - that's how you make these jars able to be stored on the shelf safely. Go here to see how to water-bath can and what equipment you'll need: https://anoregoncottage.com/boiling-water-canning-step-by-step/
Bernadette Mangiagalli says
Hi there love this but in south Africa we do not have canners.
What can I do to bottle in the normal way and keep in my cupboard with the rest of my preserves
Thanks bernadette
Jami says
You can use any large pot to water-bath can, Bernadette - just make sure it has some kind of rack/trivet on the bottom that the jars can rest on and then follow the directions for canning. There's no other way to safely store at room temperature!
Hannah Meredith says
I too, an new to making jam. My first batch was so wonderful, that I decided to double the recipe. Not good. It was so runny and did not set for 2 reasons: 1. I used regular pectin, not low sugar, and 2. doubling the recipe. So... to the internet to see if I could fix it. Pour the jam into your widest pot. Set heat to high and begin to bring the jam to temperature. Whisk in one tablespoon of powdered pectin as it heats. Cook vigorously until the jam appears visibly thickened. I used the plate test (frozen plate, drop jam, see if it sets). Water bath canning both batches seems to have worked!
Thanks, Jamie! (You may not remember me, but I used to see both you and Brian at Lake Oswego Dental Center in the late 90's and early 2000's. So wonderful to see you, Brian and the kids!)
Jami says
How fun - of course we remember you Hannah!! You still remain our top dental hygienist ever. 🙂
Thanks for this info - this is really helpful to the people who've had a hard time with it jelling. I'm glad you liked it!
Foodiewife says
I am so pleased with this recipe, and I wanted to come back to say "thank you". I love honey, but didn't have enough, so I resorted to sugar. I used the same ratio of honey to sugar. I used Ball pectin (6 tablespoons) and I had to let mine simmer for about six minutes. I did the frozen plate test, and the jam set up beautifully. It's now in my Ball Auto Canner, for 35 minutes. I got 4 pints and and extra half pint that I will use in a meatloaf glaze recipe that I saw. I love my Sweet Red Pepper Jelly, and this recipe is similar to it. It's a great balance of sweet, tart and heat (I used a scant 1/2 tsp of red pepper flakes). This recipe will be a keeper. I can definitely see this on crostini with cream cheese. I look forward to serving this! Thanks again.
Jami says
Wonderful to hear! Thanks for letting us know. 🙂
Rebecca says
Jami, would you adjust the time for pints? So excited to try this, it looks delish!
Sydney says
This is my first time working with pectin! I'm new to canning 🙂 When should the marmalade be firming up? When I ladled it into the jars it was still pretty runny. How would I go about adding more pectin and recanning if I need to?
Jami says
It should firm up for you after canning and sitting for a bit. I'm not sure how you'd go about recanning - I haven't done that. I tend to just use things more runny if they don't set for me - sometimes it's hard to know with canning. 🙂
Charlotte says
Couldn't wait to make this today and was not disappointed. I cut the honey to 3/4 cup and happy with the level of sweetness. Mine did not thicken during the cooking process so added more pectine. It thickened when it cooled. Will definitely make again.
Jami says
Thank you for letting us know how it worked with even less honey, Charlotte - glad you liked it!
Kaye says
Bernardin http://www.bernardin.ca/ is the Canadian division of http://www.jardenhomebrands.com/ which also owns Ball and Kerr
While they list their products in metric, I suspect the jars are the same capacity and lid/ring size as Ball and the pectins would be of the same quality as Ball.
Geri says
I just made this with the yellow box of Sure-jell. After I added the pectin, and cooked for 1 min. , should it start to thicken up? Mine didn't. Looks watery. What went wrong. I used sweet onions Alisha Craig, that are pretty sweet and juicy. I even cooked the pectin for longer than one minute, about 1-1/2 min. Tastes great.
Jami says
I'm not sure what type of pectin the yellow box of Sure-Jell is, Geri. I would just keep cooking it until it thickens some. Sorry you're having trouble!
Penny says
Would I be able to half the recipe..... and is there anything different that I have to do if I am not canning it?
thanks,
Jami says
You can just keep this in the fridge - no need to do anything different except skip the canning steps. 🙂 I haven't tried making only half, so I don't know if you'd run into problems with setting up, but since it's using the flex-batch pectin, it may work without a problem.
Barb says
Dear Jami, I want to try this recipe for sweet onion marmalade but i have a question about the No Sugar Needed pectin, im not sure what you mean by "flex batch"? I use Bernardin No Sugar needed pectin when making my sugar reduced or sugar free jams, would that be the same thing that you use, I don't want to make a mistake and ruin it! Thank you for any info Barb
Jami says
Use whatever low-no sugar pectin you have, Barb - I haven't heard of the Bernardin brand (are you in a different part of the country or different country altogether?). The "flex batch" is made by Ball and it comes in a container that you can use some or all of, depending on the amount you're making instead of the boxes that make one amount. But it doesn't matter - use what you have, but maybe use their directions on amount?
Barb Hannusch says
Thank you for answering my question. Yes I live in Ontario Canada and we have access to 2 types of pectin but only one is sugar free and it comes in a small box the size needed for a batch of jam or jelly. Im hoping that I can get the amount right for the marmalade because i would hate to mess it up so that it isnt edible!!! LOL My grandaughter is getting married and has asked me to make some small samples of jams {a sweet and a savory} as a gift for the guests and Im hoping I can use this onion marmalade as part of that so I really want it to work!! Thank you again for your help. Barb
Jami says
The amount I used equals 1 box of pectin, so your options should work, Barb. That sounds like a labor of love on your part - what a wonderful memory your granddaughter will have. 🙂
Christy says
Any thoughts on using all sugar? I would love to try this recipe, I'm just not crazy about honey...
Jami says
You can use all sugar, Christy - I'm just recently trying to use as much natural sweeteners as I can in recipes.
carrie elzinga says
have to give you a shout out for that jar, pictured on the top of your onion marmalade pyramid! did you find it new? i have two of these from my grandmother's basement and three tall ones from my mom's basement, when they each gave up canning... i love them but haven't found them Ever in stores (or the interwebs, for that matter). i absolutely love using jars that have history in them! i stubbled over here looking for a canned pizza sauce recipe and find myself drooling over many of your recipes...
Jami says
Welcome, Carrie - so glad you are finding recipes you like! I didn't think that jar was a vintage one - it looks a lot like the little decorative 1/2 pint jars they still sell. I'll have to take a closer look at it. 🙂 I love old jars, too!
Mick (Deer Island, OR says
Made this a couple of days ago and people are LOVING it! Of course, to me a recipe is a starting point. Instead of 1 c of apple juice I used 1/2 c juice +1/2 c cold brewed coffee. Played w/vinegar (1/2 ac vinegar, 1/2 balsamic), used maybe 1/2 c honey and because I saw a recipe on the internet which used bacon, I added some cooked beef bacon-everything else I did as written. I don't think you can do 'wrong' with this recipe. It is a keeper!
Jami says
Wow, those additions sound interesting - glad you liked it, Mick!
carrie elzinga says
a note on adding bacon (or any meat) to a canning recipe - it changes the acidity significantly enough that you should pressure can it instead of boiling water bath... and for 85 minutes instead of 10. perhaps stick to the fridge instead of depending on shelf stability. have to say my mouth is watering thinking about it though...
viv says
Do you know if I can use Balls classic pectin for this with more sugar?
Jami says
I haven't tried that, Viv, so you'd have to experiment.
Angi @ SchneiderPeeps says
I just made this and now I have cream cheese on my grocery list for tomorrow. It's so good, I could probably eat it all by itself.
Jami says
I have been know to eat it from the spoon a time or two, Angi 😉
Franny says
Hi Jamie: We have been looking for a Balsamic Vinegar Sweet Onion somethin', somethin' to can, mostly because we love Walla-Walla sweet onions and balsamic vinegar. Do you think we could substitute the 1/2 cup of cidar vinegar with balsamic? Or, do you think that might be too much balsamic? Your opinion counts more than mine based on your experience.
Thanks for your great posts and ideas!
Jami says
Oh, that might be really good, Franny! I'd maybe start with a half-batch and add just 1/4 c. balsamic with 1/4 c. cider vinegar and see how you like it. If you think it would be good with the whole 1/2 c. as balsamic, you can make more with that. It really depends on the type of balsamic - the 'regular' kind you find in most stores or the sweeter, syrupy aged balsamic from specialty stores. The aged balsamic I'd go really easy with - a few tablespoons to 1/4 c. max.
Please let me know how this turns out if you try it - I'd love to experiment, too!
Jamie says
Oh yum! I bet this would be really good on some crusty bread for sandwiches too.