Spicy Sweet Onion Marmalade Recipe for Canning
This spicy sweet onion marmalade recipe for canning (or freezing) is a delicious onion jam to spread on toast, pair with cheese or use as a glaze.
Servings: 6 half pints
Calories: 26kcal
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
*You can't substitute maple syrup for the honey in canning (as I previously stated- I recently learned this!). Use cane sugar if you can't use honey.
High Altitude Adjustment: If processing at an altitude of higher than 1000 feet above sea level you'll need to adjust the processing time according to this chart.
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).
- 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
