Red Onion Marmalade – a delicious recipe with orange, granulated sugar, red onions, red wine vinegar, salt, liquid pectin. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
With vegetable peeler, peel rind from orange in long strips.
2
Scrape off white pith from rind; slice rind lengthwise into paper-thin strips. Set aside.
3
In large saucepan, bring orange strips, sugar, onion, vinegar and salt to boil; boil for 1 minute. Stir in liquid pectin, mixing well. Remove from heat.
4
Using tongs, divide onion and orange rind among three 1-cup (250 mL) hot canning jars. Pour in liquid, leaving 1/4-inch (5 mm) headspace. Cover with prepared lids; screw on bands fingertip tight.
5
Boil in boiling water canner for 10 minutes. Let jars stand on rack until cool.
6
Check that lids curve downward; refrigerate any that do not and use within 3 weeks. Store in cool dark place for up to 1 year.
7
Variation:.
8
Pepper and Red Onion Marmalade: Add 1/2 tsp (2 mL) coarsely ground black pepper or hot red pepper flakes.
636
kcal
Calories
161
g
Carbs
1
g
Protein
CarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 1 orange, 3 cups granulated sugar, 1 1/2 cups thinly sliced red onions, 3/4 cup red wine vinegar, and more.
Yes, Red Onion Marmalade falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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