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ONION PRESERVE RECIPE - THE BEST ONION CHUTNEY


ONION PRESERVE RECIPE - THE BEST ONION CHUTNEY

How to pressure can onion chutney

Hi Guys, I have finally made my most requested recipe Onion Marmalade,

which is probably, technically closer to a chutney, but whatever you call it, It's worth making.

This recipe was first requested by Alaska Prepper, when he saw a photo of my canned Onion Marmalade in one of my older videos. It has since been requested by so many of you and I know it has taken a while for me to make it, but it is worth the wait. In this video I make a small batch, (4 and 3/4 half pint jars) so you can try it, also if you don't have a canner, you can make it and keep a few jars in the fridge.

If you are a canner, then quadruple the recipe to make 19 half pint jars or 9.5 pint jars.

Elissa's Onion Marmalade / Chutney Recipe

3 quart jars of raw, sliced Brown Onions

Butter and olive oil for cooking onion in batches

(I fry 1 quart onions at a time on my cast iron frypan)

In a heavy based saucepan add Cooked Onion

1/2 cup Dark Brown Sugar

1/4 cup Balsamic Vinegar

1/2 cup White Wine (your favorite, I use Pinot Grisio)

1 1/2 cups of Water

1 Tbspn Fine Sea Salt

1 cup of Honey

Mix and reduce liquid by half.

Store in sterilized jars in the fridge or

Pressure Can - 1 inch headspace and process for 20 Minutes

Enjoy and let me know what you think when you taste it, Elissa.