Sweet, Savory & Spicy Orange Marmalade

By Foodiewife

Canned* sweet & spicy onion marmalade is perfect for meat glazes, toppings and great for appetizer plates.

Ingredients

• 2 lbs. onions, (about five medium) preferably sweet or a mix of sweet and regular
• 1 c. apple juice ( used 1 cup water + 3 Tbsp boiled apple cider)
• 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 (I used 1/2 scant teaspoon)
• 1 box pectin (I used 6 Tbsp. Ball Pectin) 1/2 tsp. butter or oil (optional to reduce foaming, but I always use it)
• 1 cup sugar
• 1/2 cup brown sugar

Preparation

Step 1

Prepare waterbath canner, 6½-pint jars & lids, keeping warm until needed.

Peel and finely dice the onions. 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 sugars; return to a full boil and let boil for about 4-6 minutes, stirring constantly.

NOTE: I place a teaspoon and a small plate into the freezer. I first dip the frozen spoon to see if the marmalade coats the spoon, without slipping right off. I then pour a little on the frozen plate, tilt it, and run my finger through it. If the marmalade doesn't run and combine back together, then I know the marmalade has set.

Remove from heat (skim foam if needed).

Ladle hot marmalade into prepared ½-pint jars one at a time, leaving ¼-inch headspace. Wipe rims, attach lids, and place in canner.

NOTE: I use the Ball Tech Auto Canner, so I preheat the jars. Once heated, I spoon in my marmalde, then replace the filled jars back into the Auto Tech Canner. I press Jams/Jellies and Recipe #1.

I can then allow them to cool completely and store them in a cool dry area, with all of my other homemade jams and jellies.

Delicious as a sandwich spread, on crackers or crostini with cream cheese. I used it as a meatloaf glaze, as well!

For a stove top water bath:
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 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).