Red Onion Jelly


My jelly is a little different from traditional onion jelly, it is sweeter, more fruity.

It’s delicious on crackers or with meat.

I love making my preserves, is relaxing and so delicious!


5 x 250ml jars


* 2 cups red onions, thinly sliced

* 1/2 cup dried cranberries, finely chopped

* 2 teaspoons grated orange zest

* 1/4 cup brown sugar

* 1/4 cup apple cider vinegar

* 3 cups unsweetened apple juice

* 4 cups sugar

*57g (or 1 pack) of original fruit pectin (Certo or Bernardin)

* 5 glass jars (250ml)


* Start by washing  jars.

* In a large pot, boil water. Boil your (Mason) jars to sterilize them. Turn off the heat. Leave the jars in water until use.

* In a skillet, (medium heat) combine onion, cranberries, brown sugar and cider vinegar.  Cook until onions are translucent (about 7-8 minutes)

* In a large saucepan, combine the cooked mixture, orange zest and the apple juice. Whisk in pectin until it’s all dissolved. Bring to boil over high heat stirring constantly. Add sugar and return to a full roiling boil, don’t stop stirring. Boil hard for 1 minute.

* Remove from heat (you can skim off foam if there’s some)

* Pour the jelly in the jars.  Be careful not to overfill. Leave 1 cm (half inch) of space.

* With a wooden stick, remove all air bubbles in the jars.

* Put the lid, but do not overtighten.

* In a pot of water, put the jars and boil the water. For 250ml jars, it takes about 10 minutes. Turn off the heat, remove the cover and wait 5 minutes.

* Remove from water, place on a cloth and stop touching them.

* Wait to hear a POP to tighten the lid completely. (If the jar does not POP, do again the step in the water.)

* Wait until the jars are room temperature before storing.



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