Somerset Red Onion Marmalade
Adapted from Margarite Patten's Every Day Cook Book Apple Chutney Recipe. It's thick and sweet. For a darker richer taste substitute the 1/2 pint of red wine vinegar for 1/4 pint each of red wine vinegar and balsamic vinegar.
2 Half litre jars
- 3 lbs red onions, after peeling and slicing thinly
- 1/2 pint red wine vinegar
- 1 teaspoon pickling spices
- 1 teaspoon salt
- 1 teaspoon ground ginger
- 12 ounces soft brown sugar
Put the thinly sliced onions into a large heavy bottomed pan that has a tight fitting lid together with the vinegar and simmer until soft.
Add the spices, salt and ginger and stir.
Add the sugar and boil steadily until the marmalade is thick and a wooden spoon drawn through the mixture leaves a distinct gap.
Spoon into hot preserving jars and seal.
Store in a cool, dark, dry cupboard. Can be used immediately but improves with keeping and will keep well for a year.