We serve this over a block of cream cheese and eat with crackers. I bring it to a lot of family gatherings. My aunt takes the leftovers home with her as she loves it.
Servings: 7 half pintsPrep Time: 15 minutes Cook Time: 30-45 minutes
About 2 1/2 pounds (or other sweet onion) (approximately 3 large onions)
1 1/2 cups apple juice
3/4 cup red wine vinegar
1 Tbsp. finely minced garlic
2 tsp. rubbed sage
1 tsp. salt
1/2 tsp. ground white pepper
1/2 tsp. mustard seeds
heaping 1/4 tsp. crushed red pepper flakes
4 cups sugar
1/2 cup light brown sugar
1 (1.75 ounce) Sure Jell for lower sugar
1 tsp. butter
Wash pint jars and keep hot until needed. Prepare 2 piece lids. Peel onions, cut into 1/4″ thick and 1 1/2″ long. Cut onions to yield 7 cups. Place onions in 6-8 qt. pot. Stir in apple juice, red wine vinegar, garlic, sugar, salt, pepper, mustard seeds and red pepper flakes.
Mix sugar into bowl and remove 1/4 cup. Add brown sugar and pectin. Stir mix into onions, add butter, place pot over high heat. Bring to full rolling boil, stirring constantly. Immediately stir in remaining sugar.
Bring to full rolling boil for 5 minutes. Remove from heat, skim off foam. Ladle the hot marmalade into hot jars. Process in water for 10 minutes (15 minutes for 1000 ft – 6000 ft elevation). Let cool overnight.
Alternate: I process my filled jars in a steam canner for the same time as the boiling water. I also cover with towels top and bottom and let seal.
I also use black pepper because I have it. I also have made this with Splenda. Use the same amount of Splenda as for the sugar measurement.
Makes about 7 half pints
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