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.