Okay, so my only regret about making this red onion marmalade…. is that I should have made two {or even three} batches because HOLY COW MAN….. this stuff is crazy good. So consider yourself fully warned.
If you are looking to can something this year to give away as a gift but don’t want to make jam, this is the recipe you need to make. I know, without a doubt Mrs. HB would SWOON over this stuff being the appetizers and party platter junkie that she is.
So Mrs. HB if you are reading this, I’ll send you a jar next week along with that chicken ornament you wanted me to make for you. Because I love you. Even if you DID get a new walking buddy. 😉
If you haven’t guessed already, this red onion marmalade is a SAVORY jam, so you’re probably not going to want to break out the crumpets and have it with your morning cuppa. Instead you are going to want to buy a block of cream cheese {and let the cream cheese soften to room temperature} and spoon about 4 ounces of the marmalade over the cream cheese and serve it with an assortment of fancy crackers.
Eat it alone for an afternoon snack, or serve it to guests… just make this marmalade! Trust me, you’ll be so glad you did.
~Mavis
Ingredients
1 1/2 cups peeled, halved, and thinly sliced red onions
1/2 cup dried cranberries, chopped
1/4 cup brown sugar
1/4 cup cider vinegar
1 {1.75 oz} box of pectin
2 teaspoons grated orange peel
3 cups unsweetened apple juice
4 cups sugar
Directions
Fill a boiling-water canner about 2/3 rds full with water and bring it to a boil.
Saute onions, cranberries, brown sugar and cider vinegar in a 5 quart sauce pot over medium heat and cook until the onions are transparent. Add the pectin, orange peel and apple juice to the onion mixture and bring to a boil over medium heat. Slowly add the sugar and stir until all the sugar dissolves. Bring to a full rolling boil for 1 minute, stirring constantly. Remove from the heat and then skim off any foam with a spoon.
Next, ladle the mixture into hot prepared jars, filling to within 1/4 inch of tops. Wipe the jar rims and threads clean if needed. Cover with 2-piece lids. Screw bands tightly. Place jars on elevated rack in canner and then lower the rack into canner. Make sure the water is covering the jars by about 2 inches. Place the lid on the pot and bring the water to gentle boil.
Process the red onion marmalade for 15 minutes.
Remove jars and place on a towel to cool. After 24 hours check the seals. If the lid springs back, jam is not sealed and refrigeration is necessary. One recipe makes about {5} 8oz jars.
Looking for a few more canning recipes? Search my Full List of Canning Recipes
Also, check out these tutorials if you’ve never used a canner before:
Tutorial: Hot Water Bath Canning
Tutorial: How to Use a Pressure Canner
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