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Rosemary Red Onion Jelly

Source of Recipe

From "Artisanal Preserves" by Madelaine Bullwinkel


Recipe Introduction

"Onions make a wonderful and unusual presence cooked with Apple Pectin Stock. As the jelly cooks, tender onion rings form an appealing web of circles firmly suspended in lovely amber. The preserve tastes fully of onions with a mild jelly finish, qualities flattering to both breads and cold meats. Try this preserve on oatmeal or cornmeal muffins, as well as English muffins. It is also delicious served with cold roast pork, smoked ham, and roast beef."

List of Ingredients

â—¦ 1 pound red onions
â—¦ 1 recipe (3 cups) Apple Pectin Stock (*see Note)
â—¦ 3 tablespoons fresh lemon juice
â—¦ Sugar
â—¦ 2 teaspoons rosemary leaves, finely chopped


Recipe

Peel the onions and trim off the root ends. Thinly slice them in a food processor or by hand with a V-slicer (mandoline). Combine onion slices and Apple Pectin Stock in a heavy, nonreactive 5-quart pan. Bring liquid to a boil. Reduce the heat to a simmer and cook, partially covered, for 10 minutes.

Strain the stock from the onion slices for 10 minutes.
Measure the stock and set aside an equal volume of sugar. Return the juice and onion slices to a clean pan. Stir in the lemon juice, bring mixture to a simmer, and begin adding the sugar, ½ cup at a time, allowing the liquids to return to a boil each time before adding more sugar. After all the sugar is added, boil until the jelly reaches the jell point, which is 8 degrees above the boiling point measured on your thermometer. This will take 10 to 15 minutes. Boil jelly a full minute at the jell point.

Pour the hot jelly into a 1-quart glass measure. Stir in the minced rosemary pieces, and allow the mixture to stand for 10 minutes, stirring occasionally.

Ladle the jelly into hot, sterilized jars to within ¼ inch of the lips. Wipe the rims clean, attach new lids, and screw caps on tightly. Invert the jars briefly for a quick vacuum seal, or process in a boiling water bath, submerged by 1 inch, for 10 minutes.

Makes 3 ½ cups




* Note:
For the Apple Pectin Stock, see separate recipe in same category near the top of the list.