-
1
Heat the oil in a large pan over medium heat and add the onions.
-
2
Lower the heat, cover the pan, and cook over low heat, stirring occasionally, for 30 to 40 minutes, until the onions are collapsed and beginning to color.
-
3
Add the sugar and jelly.
-
4
Increase the heat and continue to cook, stirring more frequently, for about 30 minutes, until the mixture turns a dark, nutty brown and most of the moisture has been driven off.
-
5
Take off the heat and allow to cool for a couple of minutes before adding the vinegars (if you add vinegar to a red-hot pan, it will evaporate in a fury of scorching steam).
-
6
Return to the heat and cook rapidly for another 10 minutes or so, until the mixture on the bottom for a couple of seconds.
-
7
Remove from the heat and season with the salt and pepper.
-
8
Spoon into warm, sterilized jars and seal with vinegar-proof lids (see pp.
-
9
2122).
-
10
Use within 1 year.
-
11
Marmalade is customarily made from citrus fruit; this marmalade is the exception to the rule.
-
12
It takes its origins from the French, where historically the name marmalade was used to describe fruit that was cooked for a very long time until it was reduced to a thick puree.
