Wednesday, September 07, 2011

Red Onion Jelly

Who says a jam/jelly has to be dessert-like sweet?  I certainly don't...

Here's a savory/sweet spread that would be great on a turkey or roast beef sandwich.  A glaze for pork roast.  Or dolloped on a cracker with cream cheese.

Red Onion Jelly
Makes six-4 ounce jars. 

1 cup finely chopped red onion
1 teaspoon freshly squeezed lemon juice
3/4 cup white vinegar
3 cups granulated sugar
1 pouch (3 ounces) liquid pectin

In a large, stainless steel saucepan, combine red onion, lemon juice and vinegar.  Stir in sugar.  Over high heat, stirring constantly, bring to a full rolling boil that cannot be stirred down.  Stir in pectin.  Boil hard, stirring constantly, for 1 minute.  Remove from heat and quickly skim off foam.

Quickly pour hot jelly into hot jars, leaving 1/4 inch headspace.  Wipe rim and center lid on jar.  Tighten band to finger-tip tight. 

Place jars in canner and process for 10 minutes.  Remove jars and cool.

Note: To suspend the red onion particles, you'll need to manipulate the jars after processing.  let the jars cool for 15-30 minutes.  The lids should have popped down, but the jelly will not be fully set.  carefully and gently twist/tile the individual jars to distribute the onion pieces throughout the jelly.  DO NOT shake the jars and DO NOT invert it completely.  That will jeopardize the seal.  Repeat as needed during the cooling process until the onions are nicely suspended.

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