zesty red onion preserves
(1)
I don't know what possessed me to make this recipe, but I am so glad that I did. Don't let the word Onion scare you ~ this amazingly sweet and zesty preserve is not only beautiful but tastes like a gourmet condiment.
Recipe from the Ball Canning Blue Book
read more
(1)
yield
6 4-ounce jars
prep time
20 Min
cook time
30 Min
method
Stove Top
Ingredients For zesty red onion preserves
-
1 cred onions, finely chopped
-
2 tsplemon zest
-
3/4 cwhite vinegar
-
3 csugar
-
1pouch certo liquid pectin
How To Make zesty red onion preserves
-
1Prepare water bath canner; sterilize your jars and lids while making the recipe.
(TIP: Skip the boiling water and put your jars on a baking sheet in a 225 degree oven for 25 minutes - then reduce heat to 200 to 'hold' until ready to use. - No more boiling cans for me!) -
2In a large deep stainless steel saucepan combine red onion, lemon zest, and vinegar. Stir in sugar and over high heat, stirring constantly, bring to a full rolling boil that cannot be stirred down.
*TIP: You can microwave the onion skins in the vinegar to help give the finished product a richer color, or add drops of red and blue food color until you get the desired color. I use food color. -
3Stir in pectin. Boil hard, continuing to stir, for 1 minute. Remove from heat and quickly skim off any foam.
-
4Working quickly, ladle hot preserves into hot jars, leaving 1/4" head-space. Wipe rim with damp paper towel or rag then seal with lid and screw on band to fingertip tight.
-
5Place jars in canner and make sure the jars are completely covered with water. Bring back to a boil and process for 10 minutes. Remove jars and cool.
-
6Use this with my www.justapinch.com/recipes/bread/bread-other-bread/garlic-parmesan-panetini.html and Brie cheese.
-
7*Notes: When I first made this I increased the recipe 7 times.
When you multiply a recipe by this much the end product may not set up exactly as a single batch. That being said, I really like the end product of the large batch because it has a thick preserve-like texture. If you want it firm like jelly I'd recommend adding more pectin or making a smaller batch.
Ingredients:
7 cups lg red onions, minced, about 5 large onions
zest of 2 lg lemons
5 3/4 C white vinegar 5% acidity or higher
21 cups white sugar (this is not a typo)
7 pouches of Liquid Certo pectin - Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
Categories & Tags for Zesty Red Onion Preserves:
ADVERTISEMENT