Spicy Sweet Onion Marmalade (For Canning or Freezing)
Introduction
Sweet, spicy, golden, and absolutely addictive—this Spicy Sweet Onion Marmalade is a spread that adds magic to sandwiches, burgers, cheese boards, or straight off the spoon. Whether you’re preserving a batch for winter or making small jars for gifting, this marmalade brings bold, savory-sweet flavor to everything it touches.
With a blend of sweet onions, tangy vinegar, and a touch of red pepper heat, this recipe is equally at home on crusty bread or slathered on Cheesy Chicken Sliders.
Why I Love This Recipe
There’s a certain alchemy that happens when you cook onions low and slow with honey, vinegar, and spice. This marmalade isn’t just a condiment—it’s a conversation starter. It turns simple meals into gourmet moments.
I love pairing it with Baked Brie or tucking it into Sheet Pan Quesadillas for a flavor bomb twist.
Prep and Cook Time
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Total Time: 40 minutes
- Yield: 6 half-pint jars
Ingredients
- 2 lbs sweet or mixed onions, sliced (about 6 cups)
- 1 cup apple juice or apple cider
- ½ cup apple cider vinegar (5% acidity)
- 2 tsp garlic, minced
- 1 tsp sea salt or canning salt
- ½ tsp black pepper
- ¼ tsp ground dry mustard
- 1 tsp crushed red pepper flakes (optional)
- 3 tbsp low/no sugar pectin
- ½ tsp butter or oil (optional, reduces foaming)
- 1 cup honey
- ½ cup brown sugar
Instructions
1. Prepare for Canning or Freezing
- If canning, set up a water bath canner, sanitize 6 half-pint jars and lids. Keep warm.
- For freezing, prep freezer-safe containers and leave space for expansion.
2. Slice the Onions
- Trim, peel, and slice onions into ¼-inch pieces.
3. Cook the Marmalade Base
- In a large pot, combine onions, apple juice, vinegar, garlic, salt, pepper, mustard, and red pepper flakes.
- Gradually stir in pectin and optional butter.
- Bring to a rolling boil over high heat, stirring constantly.
4. Add Sweeteners
- Stir in honey and brown sugar.
- Return to a full boil and cook for 1 minute, stirring constantly.
- Remove from heat and skim foam if needed.
To Can
- Ladle hot marmalade into jars, leaving ¼-inch headspace.
- Wipe rims, apply lids, and process in boiling water bath for 10 minutes.
- Turn off heat, let jars rest for 5 minutes before removing.
- Cool for 24 hours, check seals, label, and store in a cool, dark place.
To Freeze
- Let marmalade cool slightly.
- Ladle into containers, leaving 1-inch headspace.
- Freeze and use within 6 months for best flavor.
Tips for Success
- Use sweet onions like Vidalia or Walla Walla for best results.
- Add red pepper flakes last if you’re adjusting heat level.
- Use a wide pot for even cooking and faster evaporation.
- Label your jars with date and ingredients if gifting.
Serving Suggestions and Pairings
This marmalade shines on:
- Cheesy Chicken Sliders for a sweet-savory surprise
- A baked wheel of Brie for a quick appetizer
- Sheet Pan Quesadillas as a topping twist
- Grilled cheese, burgers, or roast beef sandwiches
- Beer Cheese Dip as a savory-sweet spoonful on the side
Storage
- Canned Jars: Store sealed jars in a cool, dark place up to 12 months.
- Opened Jars: Refrigerate and use within 2–3 weeks.
- Freezer: Keeps 4–6 months. Thaw in fridge before use.
More Recipes You’ll Love
For more gourmet pairings and party favorites:
- Baked Brie Appetizer – effortless elegance
- Cheesy Sandwich Dip – rich and shareable
- Beer Cheese Dip – perfect for a savory platter
- Sheet Pan Quesadillas – crowd favorite with a gourmet upgrade
Final Thoughts
This Spicy Sweet Onion Marmalade is equal parts rustic charm and gourmet wow. Whether you can it, freeze it, or gift it, it’s sure to bring sweet-savory magic to anything it touches.
Tried it? Tag @chefmaniac and let us see how you used it—on burgers, baked brie, or your favorite sandwich stack!
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