spicy sweet onion marmalade

For the Base

2 tbsp olive oil or unsalted butter

2 pounds sweet onions, thinly sliced (yields about 6 cups)

• 1 cup apple juice or unsweetened apple cider
• ½ cup apple cider vinegar (5% acidity)

For Seasoning

2 tsp minced garlic (about 2 cloves)

1 tsp coarse salt

½ tsp ground black pepper

¼ tsp dry mustard powder

1 tsp crushed red pepper flakes (adjust to taste)

For Sweetening

1 cup honey

½ cup brown sugar

Optional Addition

Cooking oil or butter (1 teaspoon, optional – reduces foaming)

 

Preparations

Peel and thinly slice the sweet onions to yield about 6 cups.

In a large heavy-bottomed pot, heat the oil or butter over medium heat.

Add onions, apple juice, vinegar, garlic, salt, pepper, mustard, and red pepper flakes.

Cook occasionally while stirring until onions start to soften (about 5–7 minutes).

If using low/no-sugar pectin, stir it in now and bring the mixture to a full boil while stirring constantly.

Add the honey and brown sugar.

Return to a rolling boil for 1 minute while stirring continuously. The mixture will thicken 

into a jam-like consistency.

Remove from heat. If foam has formed on top, skim it off. You can save this foam for topping yogurt or 

ice cream if desired.

 

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