Sweet Onion Jelly
Serve with cream cheese for crackers or bagels or use as a condiment on beef, pork or chicken. Also great on hot dogs, sausages and sandwiches. It has so many uses that it sure doesn't stick around for long.
Serve with cream cheese for crackers or bagels or use as a condiment on beef, pork or chicken. Also great on hot dogs, sausages and sandwiches. It has so many uses that it sure doesn't stick around for long.
- Carbohydrate 36.856035000708 g
- Cholesterol 0 mg
- Fat 1.58844 g
- Fiber 7.82340021944046 g
- Protein 4.65972 g
- Saturated Fat 0.37962 g
- Serving Size 1 1 Recipe (412g)
- Sodium 18.9475000038066 mg
- Sugar 29.0326347812676 g
- Trans Fat 0.30468 g
- Calories 173 calories
Step-by-step
- Puree the onion and vinegar together in a blender until smooth.
- Pour into a saucepan.
- Add the sugar and crushed pepper and bring to boil over medium-high heat.
- Boil for five (5) minutes and then stir in the powdered pectin.
- Bring to a hard boil and boil for one (1) minute.
- Pour into hot sterilized jars, secure the lids and process for ten (10) minutes in a boiling water bath.
Standard recipes rarely mention the sensory and mechanical demands of working with high-acid pectin preserves. Vidalia or Walla Walla varieties release significant moisture when blended, meaning the purée requires a wide-bottomed, heavy-gauge stainless steel saucepan to prevent scorching during the initial five-minute boil.
A standard blender handles the initial onion and cider vinegar breakdown, but ensure the lid is vented slightly with a towel to release steam safely. When incorporating the powdered fruit pectin, constant whisking prevents clumping before the mixture reaches a rolling boil. Maintaining that hard boil for exactly sixty seconds activates the pectin properly for a firm set.
Water bath canning demands specific tools, including a jar lifter and a rack to keep containers off the bottom of the pot. Process the filled jars for ten minutes at a rolling boil, adjusting the time upward if local altitude exceeds one thousand feet above sea level. Once cooled, sealed jars store safely in a cool pantry for up to one year.
Dietary adjustments are straightforward since this recipe naturally excludes animal products, gluten, and dairy, relying entirely on fruit pectin for thickening rather than gelatin.
