This jewel-coloured jelly is quick and easy to make. It will definitely become a pantry staple.
Simple and Delicious
Made with a few ingredients this is a must try savoury jelly. Onions, vinegar, sugar and pectin with a touch of lemon are combined to make a fabulous condiment that is versatile.
Safe Canning
Be sure to always follow the instructions and ingredients when canning. It is imperative for creating food safe products.
Always use clean hot jars. Wash and dry the jars and heat them in the oven right up until you are ready to fill. It is important to have a good pair of oven mitts to handle hot jars. Canning tongs are a great addition to your canning toolkit. Many canning kits come with jar tongs, or they can be purchased separately. They make easy work of a very hot job; they really are a must have for easy canning.
Use new snap lids anytime you are canning. Used snap lids with not create a good seal and should never be used twice. Manufacturers now recommend that you do not pre-heat the snap lids.
Follow the Processing Time for your Altitude
It is very important to process canned products for the correct amount of time. This preserves the food and helps create a good seal on the jars. We determine how long the filled jars are processed for according to the elevation of where you are.
Refer to the chart below for the time for your altitude. You can Google your area to find out your particular elevation.
Altitude Increase Processing Time
FEET METERS
1001 – 3000 306 – 915 5 minutes
3001 – 6000 916 – 1830 10 minutes
6001 – 8000 1831 – 2440 15 minutes
8001 – 10,000 2441 – 3050 20 minutes
Using Proper Tools and Techniques
A large canner is used for the processing portion of the recipe. I keep mine simmering on the stove, so it is ready as soon as my jars are filled and lids are on. Fill the jars using a jar funnel, wipe the rims with a clean wet cloth to remove any jelly that may have dripped. Add the snap lids and top with the jar rings just until finger tight. We do not want to tighten the rings to much, the jars cannot release air or pressure and could explode in the canner.
Using the canning tongs place the filled jars into the canner leaving space between the jars. Cover the canner with a lid and turn the burner to high. We start the timing process when the water comes to a boil.
After the time is up use the tongs to remove the jars from the canner. Place the jars on the counter and allow to cool fully. Let set for 24 hours before wiping down and labeling jars.
Zesty Red Onion Jelly
- 1 cup of diced red onion
- 2 tsp of lemon zest
- ¾ cup of white vinegar
- 3 cups of granulated sugar
- 1 package of pectin
- Cut red onion into ⅛ inch slices; cut slices into ¼ inch dice.
- Measure 1 cup into a large; deep stainless steel saucepan.
- With a sharp knife or lemon zester remove 2 tsp of paper-thin peel from a clean lemon.
- Add to saucepan.
- Stir in pectin powder and mix very well.
- Bring the contents of pot to a boil.
- Add in the sugar and stir to dissolve.
- Stirring often bring the pot to a full rolling boil.
- Allow to boil hard for 1 minute.
- Remove from heat and ladle into hot sterilized jars.
- Add lids and caps and place in a boiling water bath.
- Bring to a boil and process for the length of time determined by your elevation.
Is it jam or is it jelly?
That depends on how you prepare your onions.
I have made this jelly with a very finely minced onion. It cooked down so thoroughly that the finished product was a beautiful pink jelly.
Trying something a bit different I left the onion a bit chunkier and it is definitely jammier and quite stunning.
Very Versatile
There are many way to enjoy savoury jellies. I like to simmer them in a pot with butter and garlic and a touch of liquid. Reheating the jelly takes it back to its liquid form and can be used for basting pork or chicken.
Store in a cool dark location.
If savoury condiments are your thing be sure to check out this sweet smoky Strawberry Chipotle Jam.
