Author Topic: Onion Marmalade (Read 3944 times)

clumbaboy · « **on:** August 04, 2011, 08:25:07 am »

Hi,
Does anyone have a recipe for onion marmalade, I am after a recipe that will keep for more than 3 weeks, I am using up all the small onions and ones that will not keep through winter and do not think I will like having onion chutney on every meal including breakfast for the next 3 weeks!

a rainy day and already crying, not because of weather, 20lb of onions nearly peeled

Sylvia · « **Reply #1 on:** August 04, 2011, 11:41:52 am »

Bugger, I typed all this once and accidentally deleted it :

2 and a 1/2 lbs. onions
3 tbsns. salt
2lbs. sugar
17 fl. oz. vinegar
1 and a 1/2 tsns. cloves tied in muslin
2 tspns. carraway seeds

Slice onions into thin rings, sprinkle with salt, mix well and leave for an hour. Rinse well and dry.
Put sugar, vinegar and clves into preserving pan. Bring to boil then simmer for 5 mins. Add onions and carraway seeds and bring back to the boil. Turn heat don to minimum and cook for a good 2 hours or until syrup is thick and onions a golden brown.
Take pan off heat and leave for a few minutes for onions to settle then put into hot, sterilised jars and seal.
Improves with keeping a few weeks and will keep for a good two years.

clumbaboy · « **Reply #2 on:** August 04, 2011, 02:10:31 pm »

thankyou for that will give it a go, having a break from it now whole house stinks of onions

Dougal · « **Reply #3 on:** August 29, 2011, 04:14:37 pm »

I'm going to have to give that one a go. Sounds like it would be perfect with cheese on a cold night in forint o the fire!

Hermit · « **Reply #4 on:** August 29, 2011, 07:54:55 pm »

Sounds good to me as well. Those tiny ones I just usually slice very thin and jar them with a good vinegar. It keeps them crisp and ideal for those beef sarnies. Definately doing the onion marmalade tomorrow. Thanks for the thread.

Hermit · « **Reply #5 on:** September 06, 2011, 03:42:49 pm »

I did the recipe posted by sylvia and it has been a great seller. Second only to beetroot in my 'for sale' box.

Thanks Sylvia

Next batch being made tomorrow. It looks beautiful in the jar as well so I do recomend it for those xmas hampers.

Rosemary · « **Reply #6 on:** September 10, 2011, 02:57:26 pm »

Quote from: Sylvia on August 04, 2011, 11:41:52 am

17 fl. oz. vinegar

Any particular kind of vinegar?

Hermit · « **Reply #7 on:** September 10, 2011, 03:34:19 pm »

I use just white vinegar ,it goes golden when the onions caramalise. I would think malt would be too strong and dark. I have also made a batch with cider vinegar but that was very sweet so I stick to the white. I always make a pickle with white vinegar, except beetroot when I use red wine vinegar. But that is my preference, I would like to hear what other folk use as well.