[devonbarmygardener]

Hi all!

I really want to make some onion marmalade as it is so delish with cheese but the recipe I have says it will last "3 months - refrigerated".

My problem is that I only have a small fridge and thats finr for 1 open in use jar, but if I make 6 jars of it, I will not have room for it all to be refrigerated.

Surely, sealed unopened jars will last in my pantry, won't they? 
Most other chutneys/pickled things/ and certainly jams do (they last about 2 years if I haven't used or given them all away by then! )

If not then does anyone have a good recipe that is delicious and will keep in the pantry.

Thanks in anticipation.
Emma

[compostqueen]

I'm going to make some too as it's the bees knees I reckon. I use it on pizzas instead of tomato puree, which my son doesn't like

I got a Delia recipe and it says it keeps 3 months in sterilised jars.  Just Gurgle Red Onion Marmalade with Balsamic Vinegar 

[RJR_38]

I too would be interested in finding a good one. My usual fail-safe (Nigel Slater) does not appear to have done a recipe for it    I think 3 month is the usual amount of time for keeping onion marmalade though for some reason.

[devonbarmygardener]

3 months is fine - I just don't have room for it all to be refrigerated that long!
I'd have thought lovely Nigel would have a recipe for it - very surprised.

[RJR_38]

So am I but I went through all his books (and I have most of them) and looked online

[mumofstig]

All the ones I've found say use within 3 months, but keep in the fridge once opened 

[Beetroot queen]

Mine stay in the cupboard and only get fridged once open. Never had an issue

[Annen]

If you have a proper pantry with marble shelf and cold floor I would think it would keep fine unopened.


Before sell-by dates came along we used to use our eyes and noses to check the fitness of food.
I think we are often too dependent on being told what is best and don't have enough confidence to use our own senses.

[Mrs Bee]

I make loads of the stuff.

I store it in my cupboard in the dining room, put a best before date, of a year and a 'once opened store in the fridge and use within four weeks' on the jar.

If using for ourselves, not selling, I open the jar and store it in the kitchen cupboard and eat it at our leisure.

The important thing is to cook the onions down really well and evaporate all the moisture before you go for the browning part. Then simmer in the vinegar and sugar. I dont use too much oil either and only use sunflower oil as it lets the flavour of the onions come through.

I have a basic recipe that I use and then fiddle about to make sexier versions.

If anyone wants the basic recipe, let me know.

[devonbarmygardener]

I make loads of the stuff.

I store it in my cupboard in the dining room, put a best before date, of a year and a 'once opened store in the fridge and use within four weeks' on the jar.

If using for ourselves, not selling, I open the jar and store it in the kitchen cupboard and eat it at our leisure.

The important thing is to cook the onions down really well and evaporate all the moisture before you go for the browning part. Then simmer in the vinegar and sugar. I dont use too much oil either and only use sunflower oil as it lets the flavour of the onions come through.

I have a basic recipe that I use and then fiddle about to make sexier versions.

If anyone wants the basic recipe, let me know.

Ooh please Mrs Bee

[Mrs Bee]

2 k onions finely sliced.. I use the magimix.
4 tablespoons of sunflower oil or a light oil with no taste
100g dark brown sugar
150g white sugar
350ml vinegar I use distilled white as I prefer the sharpness but you can use whichever you like so long as it has an acidity level of at least 5%
1 and 1/2 teaspoons salt
1/2 teaspoon ground black pepper.

Cook the onions in 2 batches. E.g 1 k of sliced onions in 2 tabs of oil. Cook slowly with 1 tablespoon of sugar until they are collapsed and about a third of their original quantity then increase the heat and cook until browned. Be careful 'cos at this stage they can burn.

Put the first lot of onions into a bowl and then cook off the second kilo of onions.

Then put all the remaining ingredients into the jam pan with the onions and simmer until the contents of the pan are syrupy, then pot and store.
x x

[RJR_38]

Looks good! He many jars does this make?

[Mrs Bee]

between 4 and 5 x 12 oz jars.

Also I cook the mixture to about 2 pints.

I usually do three times this recipe which I cook down to 4 pints. Imakes loads of the stuff and it usually takes me all day to get about 14 jars.

It does take a while to make as you have to cook the onions long and slow.

[RJR_38]

Perfect thanks!

[devonbarmygardener]

That's fab Mrs Bee.  Thanks