Grow Your Own Magazine

Red Onion Marmalade

6 large onions, thinly sliced
3 cups sherry or red wine vinegar
3 cups sugar
2-4 bay leaves
20 black peppercorns, cracked (mixed ones work too)

Place all ingredients in a non-reactive, thick-bottomed pan over low heat. Simmer until almost all liquid has evaporated and onions are translucent. Set aside to cool. Place in sterilised jars and seal. Will keep for up to six months.

If you dont have red onions, normal ones will do just as well.

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Kindest regards, David.

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updated lots - Sunday 28th at 1640hrs

Thanks for this PW - am going to give it a go using white onions, seeing as I made a mess of my caramalised onion marmalade! Bernie

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Appreciate the little things in life because one day you will realise they are the big things

DDL, I made your caramelised onion marmalade with red onions and it was brilliant. I noted your instructions it would keep in the freezer for a month. Bit disappointing keeping time. Does anybody think it will keep longer or know why it would only keep a month. Or want to recommend an up tp date book on home freezing .

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From each according to his ability, to each according to his needs.

Alice
A month seems a very short time in the freezer? I make Nigella Lawson's onion mush (similar thing I think, to replace use of onion in recipes during the winter) and I shall keep that for at least six months.
best wishes
Sue

Thanks Sue. A month seemed a bit short to me. I think I'll go for it as I made quite a lot. The worst that can happen is we'll die - but I haven't heard of anybody dying from onions kept more than a month in the freezer. I still need to get a good up to date book on freezer keeping times. Anybody want to recommend one.

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From each according to his ability, to each according to his needs.

I've been hunting high and low for a good book on freezing too... I have one which has some helpful info in it, but it's from the late 70's and the photography is dreadful and the recipe's not much better...!
It's called Cooking for your Freezer by Mary Berry
http://www.greenmetropolis.com/book....ezer%20Cooking
That's a link to it on Green Metropolis

I think Mary Berry, and Marguerite Patten have both done books on freezing, might be worth a search?

***If you pet "Freezer" or "Freezing" into the book search on Green Metropolis, in the 'title' box, it comes up with loads of useful looking titles..***

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Sarah

“Tell me one last thing,” said Harry. “Is this real? Or has this been happening inside my head?”
“Of course it is happening inside your head, Harry, but why on earth should that mean that it is not real?”

I have 'The basic basics home freezing handbook' by Carol Bowen which I find really useful. It gives how to prepare to freeze info, storage times, defrosting tips etc - £7.99 ish.

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smiling is infectious....

http://www.thehudsonallotment.blogspot.com/ updated 28th May 2008

Just had to say a HUGE thanks PW for the recipe! Ive made 12lbs of a slight variation of your idea today with - 6lbs marmalade last night, 6lbs marmalade thursday night!
My slight variation is an onion chutney, using your recipe as the basis but adding (bearing in mind I doubled your quantities) packet sultanas, one peeled, chopped apple, 2 teasps pickling spice, 1 teasp dried chillies - it all tastes fab!
Onion marmalade or chutney anyone? If anyone is in the Preston area and wants a jar - just let me know!
Bernie

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Appreciate the little things in life because one day you will realise they are the big things

I think I'm going to give thios a go - seems straightforward enough.

Juan question though - do I need to dry my onions first (as if storing them). I was going to use the bolted red onions as they won't store.

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A simple dude trying to grow veg.

http://haywayne.blogspot.com/ - Tuscany update - 27th September

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HeyWayne, you don't need to dry your onions - use your bolting red onions, they will be just the job. I made some last year and it kept great in the freezer.

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From each according to his ability, to each according to his needs.

Just wanna add that I am making more of this just now using my bolted reds - did loads last year and sold it at Farmers Markets - have recently had customers coming back to me and asking if I was doing it again this year - a better recommendation for PW's recipe I cannot think of !!

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Rat

British by birth
Scottish by the Grace of God

Blog updated Wednesday 17th September

Thanks for resurrecting this thread SR, might just give it a go with my 'bolters' too

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Sarah

“Tell me one last thing,” said Harry. “Is this real? Or has this been happening inside my head?”
“Of course it is happening inside your head, Harry, but why on earth should that mean that it is not real?”

Thanks from me too, just what I needed.....
Guess what I gonna be doing?
Loads of my onions 'split' with all that rain we had, so as they wont store it will be marmalade time for them!
going to use white onions though.
Thanks again!

PS.....

How much is a cup.....daft question but need to be sure!

Depends, if it's Royal Doulton......

You might find this useful HF, I know I do.

Online Conversion - Cooking Conversions

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A simple dude trying to grow veg.

http://haywayne.blogspot.com/ - Tuscany update - 27th September

http://tickers.baby-gaga.com/p/dev036pr___.png

Well, made mine at the weekend and I don't think it could be easier! Thanks PW.

Although mine was all done by guestimation - I had various sized onions, only a part 500ml bottle of sherry vinegar, and approximated because I couldn't find any exact conversion from cups to proper weights. I think I ended up with about 150gms of sugar, 450ml sherry vinegar and the rest as per the recipe.

Tastes nice enough and was lovely on burgers we had at the barbecue. Having it in my sandwiches this week too.

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A simple dude trying to grow veg.

http://haywayne.blogspot.com/ - Tuscany update - 27th September

http://tickers.baby-gaga.com/p/dev036pr___.png

Cost me £15

One of the replies mentioned Nigella Lawson and OH said she didn't remember "Onion Mush", she did a search on NL's website and realised there was a book she didn't have.

Well she has it now!

I made the red onion marmalade today - used a mix of red and white onions that were undeveloped in taste and size - they were fairly bland and tiny, The end result tasted great and I guess a few weeks standing will make it even better.

Thanks.

I made this last weekend with the addition of Dexterdog's apple and sultanas, it is delicious. Had some on some cheese toast tonight with a cuppa, yum yum!

where od you get the pickling spices

I susbstituted part of the wine vinegar with pickling vinegar that already had the spices added. It really tastes great, I gave a jar to my neighbour and one to a friend and they have both asked for the recipe.