Canned sweet & spicy onion marmalade is easy to make and perfect for meat glazes, toppings and great for appetizer plates.
Some links in this article are affiliate links and if you click on them I will receive a small commission at no cost to you.
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
Disclosure: affiliate links in this article will earn commission based on sales, but it doesn’t change your price. Click here to read my full disclaimer and advertising disclosure.
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. 🙂