Easy Spicy Sweet Onion Jam-Marmalade for Canning or Freezing
This spicy sweet onion jam or marmalade, with pieces of sweet onion floating in a lower sugar glaze, combines the tangy flavors of onions with sweet hints of fruit. Perfect for canning or freezing, this amazing onion jam offers you a unique, homemade treat for any occasion. Use to spread on toast, pair with cheese, or to add a delicious glaze to your favorite meats and seafood. Whether it’s a holiday gathering, a special gift, or just a treat for yourself, you’re going to love this easy onion marmalade!
✩ What readers are saying…
“Strangers and friends beg for this recipe!!! I do use 1 Tablespoon of red pepper flakes!!! Your very best recipe!!” -Patricia P.
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I’ve been making this amazing sweet and spicy onion marmalade regularly for years, ever since seeing the original version in a food preservation column in The Oregonian newspaper when I first started canning (yep, back when we got our information from newspapers…).
I love sweet onions and was looking for ways to preserve them through the winter since they don’t store well like regular onions. And does this deliver!
This slightly spicy sweet onion marmalade goes way beyond just preserving, adding wonderful flavor to meats, seafood, and appetizers. It’s basically an onion jam recipe but with larger pieces of the sweet onion, like a citrus marmalade.
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 it’s called, it’s really just very, very 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!
Recipe Ingredients
Ingredient Notes & Substitutions
For this canned onion jam-marmalade, you’ll need:
- Onions– use sweet onions or a mix of sweet and regular onions – any color.
- Apple juice– or apple cider (not vinegar, but fresh pressed cider) unsweetened only. I’ve never tried it with any other flavor of juice.
- Vinegar– apple cider vinegar is preferred, though another vinegar could be substituted, as long as it’s 5% vinegar.
- Seasonings– garlic, black pepper, dry mustard, red pepper flakes.
- Salt– you can use canning salt or sea salt with no additives.
- Pectin– Low or no sugar needed pectin ONLY. I usually use this brand’s “flex batch” pectin, but you can also use this low or no sugar pectin. Do not substitute regular pectin – the amount of sugar isn’t enough and the jam may not set.
- Honey– I’ve only used honey in this recipe. I’ve recently learned you can’t use maple syrup in canning recipes in place of sugar or honey. If you can’t use honey, use cane sugar.
- Brown sugar– I kept some brown sugar in the recipe to provide the caramely flavor it brings.
- Butter or oil- this is optional to reduce foaming, but I always use it.
How to Make Sweet Onion Marmalade
Even though this is a canning recipe, you don’t actually have to can it – it will keep a couple months in the refrigerator or longer in the freezer.
Although it’s really easy to can in a water bath canner/pot, too–it’s just a matter of adding a few simple steps to the initial cooking process:
Step 1: Prep ingredients and add them to a pot.
Step 2: Boil, then add the honey/sugar. Boil again for a minute.
Step 3: Ladle marmalade into hot, prepared canning jars OR here’s where you’d refrigerate or freeze if not canning.
Step 4: Water bath can. Seal and add the jars to a boiling water canner. Boil for 10 minutes. Remove from canner and cool.
Need to learn about water bath canning or get a refresher? Read the full tutorial for the easy Boiling Water Canning Steps here or watch the video below:
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 (they’ve been really popular when I’ve gifted them!)
Storage
- Canned: will last 18 months in a cool, dark pantry.
- Fridge or Freezer: You don’t have to can this – it will keep for 2-3 months in the refrigerator, 6-12 months in the freezer (leave more headspace in the jars for freezer expansion, though).
Onion Jam Serving Suggestions
- Glaze: This marmalade makes a wonderful glaze for meats and seafood, and is particularly good on a roasted ham.
- Dip: Mix into sour cream and serve with chips or crackers.
- Appetizer: 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.
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.
Looking for more easy, lower sugar canning and preserving recipes? Try this addictive tomato chutney, this maple sweetened blackberry jam, or this delicious green tomato chutney (don’t let them go to waste!).
Reader Raves
Oh my gosh this is an amazing jam! I love the Sweet and spiciness! I have 10 pounds a Vidalia onions! I think I’ll be making more of these! Yum! -Dawn
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. -Julianne
I made this last night and it’s SO GOOD! It took my grilled cheese to a whole new level! -Erika
I hope you enjoy this sweet onion marmalade as much as we do – if you make it, be sure to leave a recipe rating so I know how you liked it!
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Spicy Sweet Onion Marmalade Recipe for Canning
Equipment
- 8 quart or larger stockpot
- water bath canner (if canning)
- 6 half pint canning jars and lids
Ingredients
- 2 pounds onions preferably sweet or a mix of sweet and regular
- 1 cup apple juice or apple cider
- 1/2 cup cider vinegar or other 5% vinegar
- 2 teaspoons minced garlic (about 2 cloves)
- 1 teaspoon sea salt or canning salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon ground dry mustard
- 1 teaspoon crushed red pepper flakes optional – to taste
- 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
- If canning, prepare waterbath canner, 6 half pint jars & lids, keeping warm until needed. If storing in fridge or freezer, prepare jars or other freezer containers.
- 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 or larger 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).
To Waterbath Can
- 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).
To Store in Fridge or Freezer
- Let the marmalade cool for a bit and ladle into freezer safe containers leaving a 1-inch headspace if freezing.
Notes
- Canned: will last 18 months in a cool, dark pantry.
- Fridge or Freezer: You don’t have to can this – it will keep for 2-3 months in the refrigerator, 6-12 months in the freezer (leave more headspace in the jars for freezer expansion, though).
- 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
Your Questions Answered
Home canned foods with good seals (do a check before you store – and store WITHOUT the rings) will last for up to 18 months in a cool, dark place.
Two things to think about:
First and foremost, jams made with pectin will still seem runny when they are hot – they will firm up as they cool down.
Second, be sure that your onion mixture comes to a FULL roiling boil before you add the sweeteners and bring back to a FULL roiling boil before you start counting the one minute. This is very important! Use a stock pot that’s at least 2x the size of the mixture so there’s room to boil and foam a bit as you’re stirring.
Also, the in the directions on the pectin container state that it can take up to 2 weeks for jams to fully set!
Note: Sometimes jams don’t set for one reason or another – you can still use this as a great glaze over meats and cheeses even when a bit runnier.
Technically, this is actually a chutney, since a marmalade is made with citrus fruit, whereas a chutney uses vegetables or fruit, vinegar and sugar (although that is in the broadest sense of the term and there are a lot of variations on that). Whatever you decide to call it, anyone who eats it will only call it good!
Canning them in a jam like this is one of my favorite ways to preserve sweet onions when they’re in season. You can also dice and freeze them to use in sauces, soups and cooked dishes.
In addition to the suggestions in the recipe card for glazes and appetizers, you can also marinate chicken thighs and drumsticks with onion marmalade plus salt, pepper, and fresh thyme for an hour before roasting as usual.
Another idea is to make onion cheese toast or a grilled sandwich. Spread a layer of onion marmalade onto a slice of good bread, top with the cheese of your choice, and toast open face or top with another piece of bread and toast in a pan for grilled cheese. (Served with a salad, this makes a quick, light, meatless meal.)
More Easy Condiments To Try
This recipe has been updated – it was originally published in 2014.
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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!
Oh, gosh, I never even thought of this since spices are ofter referred to as ground. But you are right – it is powdered!
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.
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. 🙂
Thanks Jami for the quick reply. ????
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
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. 🙁
Hello what is pectin 3TB?
And a water canner?
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/
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
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!
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!)
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!
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.
Wonderful to hear! Thanks for letting us know. 🙂
Jami, would you adjust the time for pints? So excited to try this, it looks delish!
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?
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. 🙂
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.
Thank you for letting us know how it worked with even less honey, Charlotte – glad you liked it!
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.
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.
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!
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,
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.
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
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?
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
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. 🙂
Any thoughts on using all sugar? I would love to try this recipe, I’m just not crazy about honey…
You can use all sugar, Christy – I’m just recently trying to use as much natural sweeteners as I can in recipes.
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…
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!
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!
Wow, those additions sound interesting – glad you liked it, Mick!
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…
Do you know if I can use Balls classic pectin for this with more sugar?
I haven’t tried that, Viv, so you’d have to experiment.
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.
I have been know to eat it from the spoon a time or two, Angi 😉
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!
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!
Oh yum! I bet this would be really good on some crusty bread for sandwiches too.