Sweet Onion Jelly
Elevate your pantry staples with the unique and savory-sweet allure of Sweet Onion Jelly. Made with finely chopped sweet onions, a touch of apple cider vinegar, and a perfectly balanced sweetness from white sugar, this recipe creates a versatile spread that's equal parts indulgent and unique. The addition of liquid pectin ensures the jelly sets to perfection, while a hint of butter keeps it smooth and glossy. Ideal as a condiment for cheese boards, a glaze for roasted meats, or a sweet companion to buttery biscuits, this homemade onion jelly is a delightful blend of rich flavors with just a hint of tang. With simple ingredients and a foolproof canning process, you can prepare this aromatic jelly in under an hour and enjoy its gourmet appeal for months. Keywords: Sweet Onion Jelly recipe, homemade sweet onion jelly, savory onion spread, how to make onion jelly, onion jelly for cheese boards.
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Recipe Information
Ingredients
- 4 cups (finely chopped) sweet onions
- 3 cups white sugar
- 1.5 cups apple cider vinegar
- 1 cup water
- 3 oz liquid pectin
- 0.5 teaspoons salt
- 1 teaspoon butter
Instructions
Peel and finely chop enough sweet onions to yield 4 cups.
In a large pot over medium heat, combine the chopped onions, white sugar, apple cider vinegar, water, and salt.
Bring the mixture to a boil while stirring to dissolve the sugar completely.
Reduce the heat to a gentle simmer and cook for 20 minutes. Stir occasionally to prevent sticking and evenly cook the onions.
Add the teaspoon of butter to reduce foaming during the cooking process.
Increase the heat again to bring the mixture back to a boil. Once boiling, quickly stir in the liquid pectin.
Let the mixture boil for 1 more minute while stirring continuously, ensuring the pectin is fully incorporated.
Remove the pot from heat and carefully ladle the hot jelly into sterilized glass jars, leaving about 1/4 inch of headspace at the top.
Wipe the rims of the jars clean and seal them with sterilized lids and rings.
Process the jars in a boiling water bath for 10 minutes to ensure proper sealing and preservation.
Carefully remove the jars from the water bath and let them cool at room temperature. Check seals after cooling by pressing down on the lids; sealed lids will not flex up and down.
Store sealed jars in a cool, dark place for up to 1 year. Refrigerate after opening.
Nutrition Facts
Calories |
2760 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 4.6 g | 6% | |
| Saturated Fat | 2.3 g | 12% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 11 mg | 4% | |
| Sodium | 1268 mg | 55% | |
| Total Carbohydrate | 679.4 g | 247% | |
| Dietary Fiber | 15.0 g | 54% | |
| Total Sugars | 641.5 g | ||
| Protein | 8.8 g | 18% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 230 mg | 18% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 1442 mg | 31% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
