Onions take quite a long time to grow, I’ve found. They look architectural in the veg bed – someone described them as like giant chives. My brown onions have been disappointing – just brown stumps at the end of their stalk. However the white onions have been a delight. Big juicy round bulbs. It seemed a pity just to use them in various dishes, so I thought they deserved a longer life by making Onion Marmalade with them.
This is a simple recipe based on 2:2:1 with only four ingredients but has produced a wonderful rich caramelised jam.
- 1 kg sliced onions (I used white)
- 1 kg white sugar
- 500 ml white vinegar
- 3 tablespoons sea salt (less if you use table salt)
- Combine sugar, vinegar and salt in a heavy based large pan and stir until sugar is dissolved.
- Bring to the boil and add onions. Bring back to the boil.
- Reduce and simmer, stirring occasionally until jam thickens and goes a rich golden caramel. This may take 3 – 5 hours.
- Skim off any scum and allow to sit for 15 – 30 minutes.
- Place in clean sterilised jars and seal. Store in cupboard. I made 6 small jars.