Red Onion Marmalade
1 3/4 cups red onions, halved then sliced thinly
1/2 cup chopped dried cranberries -rough chopped
1/4 cup light brown sugar
1/4 cup apple cider vinegar (5% acidity)
2 tsp grated orange zest (important)
1 package powdered pectin (not low sugar)
4 cups sugar
Preparation : Prepare 6 half pint jars, lids, and rings. Sterilize the jars and
keep them in the hot water till its time for processing. Make sure to fill
your water bath canner and get the water to a simmer. Prep the onions and cranberries and zest the oranges.
Cooking: In a large stainless steel or enameled dutch saute onions, cranberries, brown sugar and cider vinegar over medium heat until onions are transparent. Here is the thing that might be different for some of you: Add powdered pectin and apple juice. Bring to a boil over medium high heat. Then: Add granulated sugar, stirring until dissolved. Return to a rolling boil. Boil hard for one minute, stirring constantly. Remove from heat.
Filling the jars: On a dishtowel place your hot jars and using your funnel in each jar fill leaving 1/4” headspace. Remove air bubbles and refill to the proper headspace with the liquid brine if necessary. Taking a clean papertowel wet it with warm water and wipe the rims of the jars removing any food particles that would interfere with a good seal. Using your magic wand extract the lids from the hot water and place them on the now cleaned rims. Add your rings to the tops of each of the jars and turn to seal just "finger tight".
Cooking: In a large stainless steel or enameled dutch saute onions, cranberries, brown sugar and cider vinegar over medium heat until onions are transparent. Here is the thing that might be different for some of you: Add powdered pectin and apple juice. Bring to a boil over medium high heat. Then: Add granulated sugar, stirring until dissolved. Return to a rolling boil. Boil hard for one minute, stirring constantly. Remove from heat.
Filling the jars: On a dishtowel place your hot jars and using your funnel in each jar fill leaving 1/4” headspace. Remove air bubbles and refill to the proper headspace with the liquid brine if necessary. Taking a clean papertowel wet it with warm water and wipe the rims of the jars removing any food particles that would interfere with a good seal. Using your magic wand extract the lids from the hot water and place them on the now cleaned rims. Add your rings to the tops of each of the jars and turn to seal just "finger tight".
Processing: Make sure your rack is on the bottom of the canner and place the jars
in the water bath making sure that the water covers each of the jars by 1 to 2
inches. Add hot water to the canner if it doesn't measure up. Cover the pot and
turn up the heat under the canner and wait for the water to start boiling. Once
the water has come to a boil start your timer for 15 minutes. When complete
turn off the heat and remove the cover and let the jars sit for another few
minutes. Remove the jars and place them back on the dishtowel in a place that
they will sit overnight to cool. Do not touch or move them till the next
morning.
Sealing: Some time in the next hour your jars will be making a "pinging" or "popping" noise. That is the glass cooling and the reaction of the lids being sucked into the jar for proper sealing. Some recipes may take overnight to seal. Check your lids and reprocess any jars that did not seal.
Sealing: Some time in the next hour your jars will be making a "pinging" or "popping" noise. That is the glass cooling and the reaction of the lids being sucked into the jar for proper sealing. Some recipes may take overnight to seal. Check your lids and reprocess any jars that did not seal.
