Recipe for Onion Marmalade from Mrs Bee
The important thing is to cook the onions down really well and evaporate all the moisture before you go for the browning part. Then simmer in the vinegar and sugar. I don’t use too much oil either and only use sunflower oil as it lets the flavour of the onions come through.
Ingredients for Onion Marmalade:
- 2 k onions finely sliced. (I use the magimix)
- 4 tablespoons of sunflower oil or a light oil with no taste
- 100g dark brown sugar
- 150g white sugar
- 350ml vinegar (I use distilled white as I prefer the sharpness but you can use whichever you like so long as it has an acidity level of at least 5%)
- 1 and ½ teaspoons salt
- ½ teaspoon ground black pepper.
Method for Onion Marmalade:
- Cook the onions in 2 batches – eg 1 k of sliced onions in 2 tabs of oil. Cook slowly with 1 tablespoon of sugar until they are collapsed and about a third of their original quantity then increase the heat and cook until browned. Be careful because at this stage they can burn.
- Put the first lot of onions into a bowl and then cook off the second kilo of onions.
- Then put all the remaining ingredients into the jam pan with the onions and simmer until the contents of the pan are syrupy.
- Pot and store.
Put a best before date of a year and a once opened store in the fridge and use within four weeks on the jar. Makes between 4 and 5 x 12 oz jars.
General Chutney Making Information
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Hi I tweeked your onion marmalade recipe and added courgette (to use up from my allotment!) by just dividing the amounts equally and a handful of sultanas along with some cloves and turned out very nice even if it looks like muck!!
Onion marmalade just doesn’t sound right, but I will try it. I like green tomato marmalade, have you made this?
thanks for the mixed fruit recipe taste lush!!!
I’m going to try this Onion Marmalade recipe as I made your Beetroot Chutney last autumn and everyone loves it.
Do you think the acidity from the vinegar and onions in the recipe would be enough to make this recipe safe for ‘canning’/processing for longer term storage? If not, then what would I add for this… I was thinking citric acid (powdered)… but would this change the flavour?