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Canned Sweet Onion Marmalade
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4.47 from 15 votes

Sweet and Spicy Canned Onion Marmalade

Canned* sweet & spicy onion marmalade is perfect for meat glazes, toppings and great for appetizer platters with or without cream cheese.
Prep Time30 mins
Cook Time10 mins
Total Time40 mins
Course: Condiments
Cuisine: American
Servings: 6 half pints
Calories: 26kcal
Author: Jami Boys

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

*You don't have to can this - it will keep for 2-3 months in the refrigerator.
Serving suggestions:
  • 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

Serving: 3tablespoons | Calories: 26kcal | Carbohydrates: 6.6g | Protein: 0.2g | Fat: 0g | Cholesterol: 0mg | Sodium: 32mg | Fiber: 0.4g | Sugar: 5.7g