Tigress’ Can Jam is a challenge that focuses on a fruit or vegetable each month, and all the participants have to come up with interesting recipes. This month’s focus is: alliums. This covers things like: green scallions, chives, scapes, ramps, leeks, onions, shallots, and garlic. I really LOVE chives and scallions, but I couldn’t find any canning recipe that tickled my fancy. I have to say, I kind of have a challenge within the challenge going on here. I don’t like pickles at all (except for cornichons), so my challenge was to find a jam, marmalade or jelly recipe. Alliums in a jam? No way, I thought.
Then I took out the Ball Complete Book of Home Preserving and actually found several jams or jellies. Garlic jelly? No, that made my stomach turn. But what about a red onion marmalade? The recipe called for cranberries, too, which I absolutely LOVE (they are sooooooo not regional here, but to put things right I already ordered 3 cranberry bushes so I’ll grow my own cranberries from now on – YAY!). Anyway, I decided to give this marmalade a try.
You’ll find the exact recipe on the bottom of this post.
Here’s what I changed: I cut the recipe in half because I was sceptical about the taste. A 1/2 recipe calls for 2 cups of sugar, but I added only 1 cup because all jam recipes are always way too sweet for me. Instead of pectin, I used 2 teaspoons of locust bean gum as a thickening agent.
The taste of the marmalade is ok. I’m glad, though, I only made a 1/2 recipe, because the onion flavor is REALLY dominant. I’ll eat it, as will the hubby, but the kids don’t like it at all. To sum it up: it was an interesting experience, but I won’t make it again.
Quick Red Onion Marmalade (adapted from Ball Complete Book of Home Preserving)
- 1 ½ cups thinly sliced halved red onion
- ½ cup finely chopped dried cranberries
- ¼ cup lightly packed brown sugar
- ¼ cup cider vinegar
- 2 tsp grated orange zest
- 3 cups unsweetened apple juice
- 1 package (1.75 oz) regular powdered fruit pectin
- 4 cups granulated sugar
- Prepare canner, jars and lids.
- In a skillet, over medium heat, combine red onion, cranberries, brown sugar and vinegar. Cook, stirring, until onion is transparent, about 10 minutes.
- In a large, deep stainless steel saucepan, combine cooked onion mixture, orange zest and apple juice. Whisk in pectin until dissolved. Bring to a boil over high heat, stirring frequently. Add sugar all at once and return to a full rolling boil, stirring constantly. Boil hard, stirring constantly, for 1 minute. Remove from heat and skim off foam.
- Ladle hot marmalade into hot jars, leaving ¼ inch headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot marmalade. Wipe rim. Center lid on jar. Screw band down until resistance is met, then increase to fingertip-tight.
- Place jars in canner, ensuring that they are completely covered with water. Bring to a boil and process for 15 minutes. Remove canner lid. Wait 5 minutes, then remove jars, cool and store.
Makes about 5 8-oz. jars
Here are some fellow canners’ allium creations:
- Sara’s Sweet Onion and Fennel Relish
- Alison’s Roasted Garlic Syrup
- Elle’s Sweet Onion and Lime Pickle
- Melanie’s Red Onion-Rosemary Jam
- Kaela’s Roasted Garlic and Lemon Mustard
- Jane’s Pickled Onions