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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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!
So happy you like this!
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
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!
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.
Good points, Pat. I never use the butter either. 🙂
If I don’t can the Sweet and Spicy onion marmalade do I still need to use the pectin?
It won’t thicken for you, Kathie, without the pectin.
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.
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.
I am having trouble finding the low or no sugar needed pectin. Is there any other pectin I can use.
You can use either of these (Amazon links provided):
Ball Low-No Sugar Pectin
or
Mrs. Wages Lite Fruit Pectin
Hope that helps!
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?
Oh, shoot. I don’t have a video of that yet, Edith – I’ll have to put it on my to-do list!
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 !!
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.
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.
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. 🙂
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
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. 🙂
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
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.
For the marmalade could you reduce the sweetness? That is a ton of honey and sugar.
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.
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.
5 pounds already peeled onions? That is a sweet cousin. 🙂
I’m glad you and your people enjoy this as much as we do!
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.
I love hearing this, Terrie – so glad everyone appreciated it!
If I don’t use honey, how much sugar should I use?
Is it possible for you to send a sample if I wired you shipping costs to you?
Sorry, no – I don’t have that ability.
I tried making it but the color in not glassy as yours on the picture above.
Please response my comment
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.
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
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!
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!
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.
Glad you liked it, Sue!
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.
Great, Linda – it’s one of my favorite things to give away, too. 🙂