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Double-Onion Marmalade

Source of Recipe

From "The All New Ball Book of Canning and Preserving"


Recipe Introduction

"A little dab of this sweet onion marmalade is all you need to jumpstart an amazing appetizer or main dish. Try it with roasted quail, pan-seared duck, grilled pork chops, or wherever caramelized onions are welcome."

List of Ingredients

â—¦ 1 ½ cups thinly sliced red onion
â—¦ 1 ½ cups thinly sliced Vidalia onion
â—¦ ¼ cup firmly packed light brown sugar
â—¦ â…“ cup apple cider vinegar (5% acidity)
â—¦ 1 tablespoon black peppercorns
â—¦ 2 bay leaves
â—¦ Cheesecloth
â—¦ Kitchen string
â—¦ 2 ½ cups unsweetened apple juice
â—¦ ½ cup raisins
â—¦ 6 tablespoons Ball® Classic Pectin
â—¦ 4 cups sugar


Recipe

Combine first four ingredients in a 6-quart stainless steel or enameled Dutch oven. Cook, stirring often, over medium heat 13 minutes or until liquid evaporates.

Place peppercorns and bay leaves on a 5-inch square of cheesecloth; tie with kitchen string, and add to onion mixture. Add apple juice and raisins; stir in pectin. Bring mixture to a full rolling boil that cannot be stirred down, over high heat, stirring constantly. Hold spice bag to one side of Dutch oven with tongs.

Add sugar, stirring until dissolved. Release spice bag. Return mixture to a full rolling boil. Boil hard 1 minute, stirring constantly. Remove from heat; remove and discard spice bag. Skim foam, if necessary.

Ladle hot marmalade into a hot jar, leaving ¼ inch headspace. Remove air bubbles. Wipe jar rim. Center lid on jar. Apply band and adjust to fingertip-tight. Place jar in boiling water canner. Repeat until all jars are filled.

Process jars 15 minutes, adjusting for altitude. Turn off heat; remove lid, and let jars stand 5 minutes. Remove jars and cool.

Makes about 6 (½-pint) jars




Alsatian Onion Mini-Tarts

These delightful, rich-tasting northern French tarts are quick and easy. Add ½ cup crumbled cooked bacon to the filling for a true Alsatian experience.

â—¦ 1 large egg
â—¦ ½ cup heavy cream
â—¦ 1 teaspoon chopped fresh thyme
â—¦ ½ teaspoon salt
â—¦ ¼ teaspoon ground black pepper
â—¦ 2 (1.9-ounce) package mini phyllo shells
â—¦ 1 (½-pint) jar Double-Onion Marmalade
â—¦ ½ cup crumbled crisp-cooked bacon
â—¦ 4 ounces Gruyère cheese, shredded

Preheat oven to 425° F. Whisk egg in a 2-cup glass measuring cup. Whisk in cream and next three ingredients.

Place phyllo shells on a large baking sheet. Divide marmalade and crumbled bacon evenly among shells. Carefully spoon cream mixture evenly into shells, and top with cheese.

Bake at 425° for 12 minutes or until golden brown.

Makes 30 tarts



• Large Tart Variation:

Preheat oven to 425° F. Fit one piecrust into a 9-inch tart pan with removable bottom; press into fluted edges. Fold any excess dough over outside of pan, and pinch to secure to pan. (This will keep piecrust from sliding down pan as it bakes.) Line dough with aluminum foil, and fill with pie weights or dried beans.

Bake at 425° F for 8 minutes. Remove weights and foil, and bake 3 to 4 more minutes or until bottom is golden brown. Remove from oven to a wire rack, and cool completely (about 15 minutes). Gently tap excess crust from sides of pan, using a rolling pan.

Spread marmalade in bottom of crust; sprinkle crumbled bacon evenly over marmalade. Carefully pour cream mixture over bacon, and sprinkle with cheese. Bake at 425° for 25 minutes or until filling is set and cheese is golden brown.

Makes one 9-inch tart