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Monday, October 29, 2018
Onion Pepper Jelly
This Onion Pepper Jelly is a take on my popular Garlic Onion Jelly, savory yet sweet with a little heat.
Sweet onions are the key here, so I always use Vidalia onions, but any sweet variety white onion will work. The onions become translucent when cooking in the jelly, and the dried red pepper flakes give it just the right amount of heat and color.
This is the perfect party appetizer, served over cream cheese on crackers, or a great afternoon snack. It would also be very good heated slightly and basted over grilled/roasted chicken or pork. If savory and sweet is your thing, this Onion Pepper Jelly is for you!
3/4-1 cup finely diced sweet onion (Vidalia, or other sweet white onion)
1 3/4 cup dry white wine
1/4 cup white wine vinegar
2 tsp. dried red pepper flakes
1 tsp butter (to reduce foaming)
4 cups sugar
1 pkg. Sure-Jell (pectin)
In a large stock pot stir together the wine, vinegar, onion, red pepper flakes. butter and sure-jell.
Bring mixture to a rolling boil over med-high heat stirring constantly.
Quickly stir in sugar and bring back to a rolling boil. Boil and stir 1 minute; ladle mixture into 1/2 pint canning jars.
Process jars in a boiling water bath or steam canner 10 minutes.
Remove jars from boiling water bath or steam canner and allow to cool on a kitchen towel. Once lids are sealed (button top is depressed and won't move up or down), twist jars back and forth from time to time to evenly distribute the onions and red pepper flakes in the jelly. Mixture will be "jelling" as you do this.
Cooled jars can then be placed in kitchen cabinet; will keep for 6 or more months. Keep any open jars in the refrigerator.
Yield: 4 - 8 oz jars
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