Post by Loupy on Aug 1, 2014 19:14:01 GMT -7
Sweet & Spicy Canned* Onion Marmalade
www.anoregoncottage.com/
This marmalade makes a wonderful glaze for meats and seafood, and is particularly good on a roasted ham. But one of my favorite was to serve this is as a simple appetizer on top of cream cheese or a flavored Boursin cheese. It’s really good. And I love serving different things on a platter for guests than what you can find in stores – it sorta personalizes it and helps it seem more special. I hope you enjoy it, too!
Makes six 1/2-pints.
Ingredients:
2 lbs. onions, preferably sweet or a mix of sweet and regular
1 c. apple juice
1/2 c. cider vinegar
2 tsp. fresh, minced garlic
1 tsp. salt
1/2 tsp. black pepper
1/4 tsp. ground mustard
1 tsp. crushed red pepper flakes
3 Tb. Low or No Sugar Needed pectin – flex batch (equals 1 box)
1/2 tsp. butter or oil (optional to reduce foaming, but I always use it)
1 c. honey
1/2 c. brown sugar
Instructions:
Prepare waterbath canner, 6 1/2-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″ slices widthwise (as pictured above).
Place slices in an 8-qt. 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-qt. 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 1/2-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, remove lid and let jars sit in canner 5 minutes.
Remove jars to a towel-lined surface to cool for 24 hours without disturbing.
Check lids for seal before labeling and storing in a cool, dark place (with rings removed).
*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.
www.anoregoncottage.com/
This marmalade makes a wonderful glaze for meats and seafood, and is particularly good on a roasted ham. But one of my favorite was to serve this is as a simple appetizer on top of cream cheese or a flavored Boursin cheese. It’s really good. And I love serving different things on a platter for guests than what you can find in stores – it sorta personalizes it and helps it seem more special. I hope you enjoy it, too!
Makes six 1/2-pints.
Ingredients:
2 lbs. onions, preferably sweet or a mix of sweet and regular
1 c. apple juice
1/2 c. cider vinegar
2 tsp. fresh, minced garlic
1 tsp. salt
1/2 tsp. black pepper
1/4 tsp. ground mustard
1 tsp. crushed red pepper flakes
3 Tb. Low or No Sugar Needed pectin – flex batch (equals 1 box)
1/2 tsp. butter or oil (optional to reduce foaming, but I always use it)
1 c. honey
1/2 c. brown sugar
Instructions:
Prepare waterbath canner, 6 1/2-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″ slices widthwise (as pictured above).
Place slices in an 8-qt. 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-qt. 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 1/2-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, remove lid and let jars sit in canner 5 minutes.
Remove jars to a towel-lined surface to cool for 24 hours without disturbing.
Check lids for seal before labeling and storing in a cool, dark place (with rings removed).
*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.
