Zesty Red Onion Preserves

Donna Graffagnino

By
@StillWild

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


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Comments:

Serves:

6 4-ounce jars

Prep:

20 Min

Cook:

30 Min

Method:

Stove Top

Ingredients

1 c
red onions, finely chopped
2 tsp
lemon zest
3/4 c
white vinegar
3 c
sugar
1
pouch certo liquid pectin

Directions Step-By-Step

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 Garlic Parmesan Panetini 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
6 1/2 C white vinegar 5% acidity or higher
21 cups white sugar (this is not a typo)
7 pouches of Liquid Certo pectin