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<\/p>\nSweet and Spicy Canned Onion Marmalade<\/p>\n
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2 pounds onions preferably sweet or a mix of sweet and regular<\/p>\n
1 C. apple juice<\/p>\n
1\/2 C. cider vinegar<\/p>\n
2 teaspoons fresh minced garlic<\/p>\n
1 teaspoon salt<\/p>\n
1\/2 teaspoon black pepper<\/p>\n
1\/4 teaspoon ground mustard<\/p>\n
1 teaspoon crushed red pepper flakes<\/p>\n
3 T. Low or No Sugar Needed pectin – flex batch equals 1 box<\/p>\n
1\/2 teaspoon butter or oil optional to reduce foaming, but I always use it<\/p>\n
1 C. honey<\/p>\n
1\/2 C. brown sugar<\/p>\n
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Prepare water bath canner, 6 half 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 inch slices widthwise. Place slices in an 8-quart measuring C. – you should have 6 C. 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). 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). Notes: *You don’t have to can this – it will keep for 2-3 months in the refrigerator.<\/p>\n
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Sweet and Spicy Canned Onion Marmalade 2 pounds onions preferably sweet or a mix of sweet and regular 1 C. apple juice 1\/2 C. 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 T. 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 C. honey 1\/2…<\/p>\n