[splodger]

what's the best way to preserve onion marmalade?

i've been trialing stuff - to see what i would like to have over Christmas - and tonight i opted for fillet steak, dauph pots, lottie peas and an onion and cherry tom marmalade

i used shallots, garlic, cherry toms, balsamic vin, brown sugar and mix of butter and olive oil

i put butter and oil in pan and softened shallots - then added chopped ct's, smidge of garlic and b'v - left on lowest heat for 20 mins then added sft brown sugar - then left to reduce and thicken for another 20 mins

i must say it was delishhh - i want to make up a big batch - to use up the rest of my shallotts - as they are starting to soften - but how do i preserve?

would it just keep in jars do you think - or would it freeze (but don't want too much moisture - so maybe a semi cook)

anyone else tried keeping - it's too much of a faff for everyday - albeit worth it - it tasted devine

[WG.]

I don't think it is a long-term preserve so marmalade is something of a misnomer.  Might keep a month or two in the fridge.

Neither sugar nor vinegar content is high enough to preserve.

[Trillium]

Your onion marmalade can be kept long term if you put it hot into perserving jars and water bath them for around 15 minutes to seal the lids. We keep a lot of relishes and such this way in case next year is a poor yield year or don't have room to grow something.