Onion marmalade is on page 125....
Makes 5 x 225g jars
100ml olive oil
2kgs onions, peeled and finely diced
200g Demerara sugar
150g Redcurrant jelly
300ml Cider vinegar
50ml Balsamic vinegar
1 rounded tsp salt
1/tsp freshly ground black pepper
Heat oil in large pan, medium heat, add onions, reduce heat, cover the pan and cook over low heat, stirring occasionally for about 30 to 40 mins, or until onions are collapsed and beginning to colour.
Add sugar and RC jelly, increase heat and continue to cook, stirring more frequently for about 30 mins, until mixture turns dark nutty brown and most of the moisture has been riven off.
Take off the heat and allow to cool for a couple of minutes before adding the vinegars, the return to heat and cook rapidly for another 10 mins or so until mixture becomes gooey and spoon drawn across the bottom of the pan leaves a clear track across the base for a couple of seconds.
Remove from heat, season with salt & pepper,, spoon into sterilised jars and seal with vinegar proof lids. That's it...
Hope this is what you are looking for!
Will do the other one tomorrow evening...