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I saw this recipe and it reminded me of a dear friend and his love for pickled onions.
Recipe has some specific instructions on how to cut the onions, which i did wrong, and ended up immersion blending at the end, which i feel was the right course of action.
Spicy and sweet onion marmalade
- 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
- Cut ends off onions and peel; Chop to even sizes
- 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).
- Immersion blend to desired consistency.
- Ladle hot marmalade into prepared half pint jars one at a time, leaving 1/4-inch headspace.
- If canning proceed that route – Wipe rims, attach lids.
- Otherwise allow to cool, put on covers and store in the fridge.
The flavor was amazing, definitely better than i thought it would be – color me surpised!
Would be fantastic on corn bread, as a dip, or with cream cheese.
Makes a few bottles, so plan it as gifts or for run.