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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Hi there,
I have made this in the past with great success, using the sugar. It was excellent and gelled beautifully. Now I have done recently and today again using honey and I followed the instructions diligently. However neither batch has gelled and was runny, even though the taste was great. I had planned to give these away as gifts but now I cannot. Is there any reason that this has happened. I thought originally that it was the Certo so I got some new boxes and that didn’t make a difference. If you have any suggestions I will love to hear it. I have been canning for more than forty years so it is not as if I am a rookie. But the taste is great!! Ann
SO odd that it would’ve worked so well in the past for you! The only thing I can see is that you mention “certo” which is a liquid pectin and the recipe doesn’t call for that. You need the powdered low sugar pectin for this to work.
Hi I live in Calgary and would like to know how much added time I need to increase for my water bath canning to accommodate the altitude of over 3000 feet?
Love this recipe e but just don’t want to poison anyone.
Sincerely
Deb
Hi Deb! I’m working to add a link to all my recipes for finding your alt adjustments! Adjust the processing time according to this chart: https://www.ballmasonjars.com/adjust-high-altitude-canning.html
I just made this and it only filled three half pint jars. Not 6. Followed recipe to a Tee. And all the onions float to top leaving all the jelly at the bottom. I keep giving it a mix but am now allowing it to cool for 24 hours. Fingers crossed. I am hopeful.
Delightful! The mix of sweet and savory with a hint of spice is perfect. We visited friends who were living in London and they packed us a lunch for our busy day of touring. The “condiment” she used was an onion chutney and when I tasted this recipe it took me back to that day! This will be a staple in our house to use when I set out a grazing table as well as replicating those amazing sandwiches!
Oh, that sounds so good! What were the other things on the sandwiches? I’d love to try them, too!
It was a vegetarian sandwich so there was cheese, lettuce and other vegetables she had on hand. We just met up with them (they were transferred back) and I brought a jar with me. we ate it with crackers and then made sandwiches again. She reminded me that the kind she served us was made with red onions cut in rings. I’m game to try that substitution next time – do you see any reason the substitution would be a problem?
That sounds really good – I will have to try it!
I don’t think that would be a problem as long as you can adequately measure the onions when cut into rings (like if there’s too much air between the rings? maybe press down to get an accurate measurement?).
A fantastic recipe! I don’t know what to put on there for an expiration date since I did do the water bath. What can I mark on the jars for expiration?
I’m glad you like this, Dee! Since you canned them in the water bath, they are good for up to 18 months.
Hello Jami,
I just saw your sweet n savory onion jam. I live in Georgia, “Vidala Country” and I’ve been looking for a recipe for our wonderful Vidala onions which are about to be plucked from the ground. I’m looking forward to trying this canning jam which you have so kindly shared. I’m sure I’m going to love it.
So BIG thank you for posting on Pinterest.
Julie from GA
I’m glad you found this, Julie – it will be perfect, I think!
The taste is amazing – my only problem is the onions are crunchy. I used mandolin to cut 1/4″. Any suggestions? My solution for this recipe: cooked onions in crock pot for 8 hours, then added to rest of ingredients and continued with recipe
I haven’t noticed that before! But your cooking solution was a good idea when this is the case.
Just to clarify you just put the raw onions in, add the other ingredients, and bring to a boil? I was assuming I’d need to caramelize the onions first but now as I was about to get started that doesnt seem to be the case, am I reading right?
Yes, just put them in – no caramelizing needed!
Awesome taste!! My onions were crunchy. . . .the next batch I made I cooked in crockpot for 8 hours, then continued with the recipe as written. Turned out great!!! Will definitely make more
Is it okay to use apple cider instead of apple juice? I have some fresh pressed cider to use up.
Yes, that would be fine!
Do I need to put lemon juice in the sterilized jars?
No, this recipe uses vinegar so there’s no need for lemon juice.
I think this looks delicious. I don’t have the sugar free pectin, I just have the regular pectin, is there any reason I can’t use that instead of the sugar free?
You can, but you’ll need to follow the sugar recommendations on the package – the juice and sweeteners used in the recipe will not set with regular pectin.
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!
I’m so glad you like this, Dawn!! Lucky you to have Vidalias 🙂
Flavor was awesome. Didn’t set up at all! Even after I added more pectin & cooked again
Shoot! That hasn’t happened to me, so I don’t know what to suggest other than what you did.
I made both rhubarb and tomato chutney last week and they are delicious! Today I made the onion marmalade. New to chutney, etc. this year I thought I’d followed directions and prepared as written. When I added to the jar it seemed a little runny, I assumed the pectin would thicken it up. When I’d finished processing it was still runny. Will it set when cooled or have I encountered my first disaster? Help!
It should set more as it cools, Louise!
So 1 box of the Wages low sugar pectin per batch, correct?
Yes!
Your recipe calls for 3 Tbsp. of low-sugar pectin. That’s not a whole package. I used 4 Tbsp, and it’s pretty runny but not yet fully cooled. Fingers crossed. Also, the other commenter is correct, this recipe makes 6 1/4 pint jars (I actually only got 5).
Hi, I’m going by the measurements by Ball in the Blue Book (pg 42) – 3 TB low or no sugar pectin = 1.75 box no sugar pectin. Also the directions on the pectin states that it can take up to 2 weeks to set fully so hopefully yours will set up!
How much lemon juice would you use to substitute the jalapeno’s with in the salsa?
I think I need more info on your question – this is an onion marmalade…?
I asked the question on the wrong recipe. But in the marmalade can pectin be omitted?
No, the pectin is needed for the marmalade to set. It will be more a juice/sauce without it.
OKAY I MAY BE NEW TO CANNING BUT YOU SAY STORE WITHOUT RINGS???
Yes, that’s the USDA recommendation. It’s to be able to see if there’s any problem with the seal more easily.
I was wondering if you could use Balsamic vinegar instead of apple cider vinegar in your canning sweet onion jam recipe?
Thanks,
Paige
As long as the vinegar is at least 5% acidity, then it can be swapped. Most balsamic is 6% so that should be okay, but I’d check the label of your brand.
Can I use liquid pectin
I’ve never done it, so you’d have to research that substitution.
What is the shelf life of the onion marmalade?
18 months, per the lid suggestions from Ball/Jardin.