ZESTY RED ONION PRESERVES
I don't know what possessed me to make this recipe, but I am so glad that I did. Don't let the word Onion scare you ~ this amazingly sweet and zesty preserve is not only beautiful but tastes like a gourmet condiment. Recipe from the Ball Canning Blue Book
Provided by Donna Graffagnino
Categories Other Appetizers
Time 50m
Number Of Ingredients 5
Steps:
- 1. Prepare water bath canner; sterilize your jars and lids while making the recipe. (TIP: Skip the boiling water and put your jars on a baking sheet in a 225 degree oven for 25 minutes - then reduce heat to 200 to 'hold' until ready to use. - No more boiling cans for me!)
- 2. In a large deep stainless steel saucepan combine red onion, lemon zest, and vinegar. Stir in sugar and over high heat, stirring constantly, bring to a full rolling boil that cannot be stirred down. *TIP: You can microwave the onion skins in the vinegar to help give the finished product a richer color, or add drops of red and blue food color until you get the desired color. I use food color.
- 3. Stir in pectin. Boil hard, continuing to stir, for 1 minute. Remove from heat and quickly skim off any foam.
- 4. Working quickly, ladle hot preserves into hot jars, leaving 1/4" head-space. Wipe rim with damp paper towel or rag then seal with lid and screw on band to fingertip tight.
- 5. Place jars in canner and make sure the jars are completely covered with water. Bring back to a boil and process for 10 minutes. Remove jars and cool.
- 6. Use this with my https://www.justapinch.com/recipes/bread/bread-other-bread/garlic-parmesan-panetini.html?cpage=1#comment1379288 and Brie cheese.
- 7. *Notes: When I first made this I increased the recipe 7 times. When you multiply a recipe by this much the end product may not set up exactly as a single batch. That being said, I really like the end product of the large batch because it has a thick preserve-like texture. If you want it firm like jelly I'd recommend adding more pectin or making a smaller batch. Ingredients: 7 cups lg red onions, minced, about 5 large onions zest of 2 lg lemons 5 3/4 C white vinegar 5% acidity or higher 21 cups white sugar (this is not a typo) 7 pouches of Liquid Certo pectin
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Sophie Adams
[email protected]I'm not a big fan of red onions, but these preserves are delicious. I'll definitely be making them again.
Km Mamun
[email protected]These preserves are amazing. I can't wait to try them on everything.
Kako Khan
[email protected]Yum!
itx Subhan06
[email protected]I've never made red onion preserves before, but these turned out great! I'm so glad I tried this recipe.
Lydia Finda Goweh
[email protected]These preserves are delicious, but they're a lot of work to make. I'm not sure if I'll make them again.
Kids Laptop
[email protected]I followed the recipe exactly, but my preserves turned out too runny. I'm not sure what I did wrong.
cheesy dino
[email protected]These preserves are a bit too sweet for my taste, but they're still pretty good. I think I'll try making them with less sugar next time.
Laxmi Bhandari
[email protected]I love the way these preserves add a touch of sweetness and acidity to my dishes. They're the perfect finishing touch for grilled meats or roasted vegetables.
sharleen Km
[email protected]These preserves are so easy to make, and they're a great way to use up extra red onions. I always have a jar of them in my fridge.
Lesedi 00
[email protected]I've never been a big fan of red onions, but these preserves have changed my mind. They're so delicious and versatile. I've used them on sandwiches, salads, and even as a dipping sauce for chicken strips.
RainxPro YT
[email protected]These red onion preserves are amazing! They have the perfect balance of sweet and sour, and the red onions are cooked to perfection. I love the way they add a pop of color and flavor to my dishes.