Red Onion Marmalade

1. 1

   With vegetable peeler, peel rind from orange in long strips.

2. 2

   Scrape off white pith from rind; slice rind lengthwise into paper-thin strips. Set aside.

3. 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. 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. 5

   Boil in boiling water canner for 10 minutes. Let jars stand on rack until cool.

6. 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. 7

   Variation:.

8. 8

   Pepper and Red Onion Marmalade: Add 1/2 tsp (2 mL) coarsely ground black pepper or hot red pepper flakes.

* Per serving · 4 servings · Values may vary.