Onion Marmalade Recipe

(Makes 5 jars)

Ingredients

• 3½ fl oz (100ml) olive oil
• 4 lbs (2kg) onions, peeled and finely sliced
• 1/2 bulb of garlic, finely sliced
• Bay leaf
• 7 oz (200g) Demerara sugar
• 5 oz (150g) crab apple jelly
• 5 fl oz (150ml) red wine
• 5 fl oz (150ml) cider vinegar
• 2 fl oz (50ml) balsamic vinegar
• 1 rounded tsp salt
• ½ tsp freshly ground black pepper

Method

• Heat the oil in a large pan over a medium heat and add the onions, garlic and bay leaf. Reduce the heat, cover the pan and cook over a low heat, stirring occasionally, for 30-40 minutes, or until the onions have collapsed and are beginning to colour.
• Add the sugar and crab apple jelly. Increase the heat and continue to cook, stirring more frequently, for about 30 minutes until the mixture turns a dark, nutty brown and most of the moisture has been driven off.
• Take off the heat and allow to cool for a couple of minutes before adding the wine and vinegars. Return to the heat and cook rapidly for another 10 minutes or so, until the mixture becomes gooey and a spoon drawn across the bottom of the pan leaves a clear track across the base for a couple of seconds.
• Remove from the heat and season with salt and pepper.
• Spoon into warm, sterilised jars and seal with vinegar-proof lids.

Use within 12 months.