Sweet and Spicy Canned Onion Marmalade
Canned* sweet & spicy onion marmalade is perfect for meat glazes, toppings and great for appetizer plates.
- Prep Time: 30 mins
- Cook Time: 10 mins
- Total Time: 40 mins
- Yield: 6 1/2 pints
- Category: Condiments
- Method: Canning
- Cuisine: American
- 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
- Prepare waterbath canner, 6 1/2-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″ slices widthwise (as pictured above). Place slices in an 8-qt. 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-qt. 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 1/2-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 remove jars to a towel-lined surface to cool for 24 hours without disturbing. Check lids for seal before labeling and storing in a cool, dark place (with rings removed).
*You don’t have to can this – it will keep for 2-3 months in the refrigerator.
-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.
- Serving Size: 3 tablespoons
- Calories: 26
- Sugar: 5.7g
- Sodium: 32mg
- Fat: 0g
- Carbohydrates: 6.6g
- Fiber: 0.4g
- Protein: 0.2g
- Cholesterol: 0mg
More condiment recipes you might like:
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.
Subscribe & Keep Track of Your Preserved Food