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Red Onion Jelly

Source of Recipe

From "Beginner's Guide to Canning" by Diane Devereaux


Recipe Introduction

"Although its consistency resembles a jam more than a strained jelly, this old-time favorite has graced many a charcuterie plate. Gorgeous in color and zesty in flavor, pair it with olives and a variety of cheeses and meats to give just the right flavor boost to a delicious appetizer or light dinner."

List of Ingredients

â—¦ 2 red onions, finely diced (2 cups)
â—¦ 4 teaspoons grated lemon zest
â—¦ 1 ½ cups distilled white vinegar
â—¦ 3 cups sugar
â—¦ 2 tablespoons balsamic vinegar
â—¦ 2 (3-ounce) pouches liquid pectin



Recipe

In a large pot, cover the jars with hot water, add 1 tablespoon distilled white vinegar, and bring to a boil. Boil for 5 minutes, then turn off heat. In a smaller pot, add lids and rings, 1 tablespoon distilled white vinegar, and water to cover. Boil for 5 minutes, then remove from heat and set aside.

In a large heavy-bottomed pot, combine the red onions, lemon zest, distilled white vinegar, sugar, and balsamic vinegar. Bring to a boil over high heat, stirring frequently and boil hard for 1 minute. Add both pouches of liquid pectin, mix well, and boil for 1 additional minute. Remove from heat.

Place the hot jars on a cutting board. Using a funnel, ladle the hot jam into the hot jars, leaving a ¼-inch headspace. Remove any air bubbles and add additional jam if necessary to maintain the ¼-inch headspace.

Wipe the rim of each jar with a warm washcloth dipped in distilled white vinegar. Place a lid and ring on each jar and hand-tighten.

Place the jars in the water bather, ensuring each jar is covered by at least 1 inch of water. Add 2 tablespoons distilled white vinegar to the water and turn the heat to high. Bring the canner to a boil and process half-pints for 10 minutes. Be sure not to start your timer until the water is at a full rolling boil. After processing, wait 5 minutes before removing the jars from the canner.

Makes 4 half-pints