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:
Click the arrow for the full onion marmalade recipe (with print options)!
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Betty says
March 25 at 3:38 pmWhat 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
April 1 at 12:16 pmI 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
November 23 at 9:22 amThis 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
November 26 at 10:51 amGood points, Pat. I never use the butter either. 🙂
Kathie says
November 1 at 10:21 amIf I don’t can the Sweet and Spicy onion marmalade do I still need to use the pectin?
Jami says
November 2 at 11:07 amIt won’t thicken for you, Kathie, without the pectin.
Norma Brodrick says
September 10 at 4:04 pmI 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
September 11 at 9:14 amThat’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
September 6 at 11:30 amI am having trouble finding the low or no sugar needed pectin. Is there any other pectin I can use.
Jami says
September 9 at 5:34 pmYou can use either of these (Amazon links provided):
Ball Low-No Sugar Pectin
or
Mrs. Wages Lite Fruit Pectin
Hope that helps!
Edith says
September 4 at 8:46 pmHello 🤗 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
September 6 at 10:29 amOh, 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
August 22 at 12:17 pmOk 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
August 23 at 5:16 pmIf 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
August 3 at 8:53 amI 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
August 3 at 1:44 pmSince 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
July 14 at 8:50 pmOh 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
July 16 at 11:38 amGlad 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
June 20 at 10:41 amhi 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
June 20 at 2:49 pmAll 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
April 12 at 12:23 pmFor the marmalade could you reduce the sweetness? That is a ton of honey and sugar.
Jami says
April 17 at 11:48 amI 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
February 17 at 12:02 pmI 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
February 18 at 5:32 pm5 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
February 6 at 9:26 amThis 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
February 6 at 6:29 pmI love hearing this, Terrie – so glad everyone appreciated it!
Christine Morley says
February 3 at 11:18 amIf I don’t use honey, how much sugar should I use?
kerem says
January 15 at 1:00 amIs it possible for you to send a sample if I wired you shipping costs to you?
Jami says
January 15 at 10:29 amSorry, no – I don’t have that ability.
kerem says
January 11 at 11:52 pmI tried making it but the color in not glassy as yours on the picture above.
Please response my comment
Jami says
January 12 at 2:03 pmI’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
January 12 at 11:17 pmThank 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
January 15 at 10:46 amThe 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
December 19 at 2:18 pmThis 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
December 17 at 6:55 amI 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
December 17 at 1:56 pmGlad you liked it, Sue!
linda Rabenstein says
November 25 at 6:24 pmMade 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
November 27 at 12:01 pmGreat, Linda – it’s one of my favorite things to give away, too. 🙂