Sweet Onion Jelly Food

SWEET ONION JELLY

Steps:

• Puree the onion and vinegar together in a blender until smooth.
• Pour into a saucepan.
• Add the sugar and crushed pepper and bring to boil over medium-high heat.
• Boil for five (5) minutes and then stir in the powdered pectin.
• Bring to a hard boil and boil for one (1) minute.
• Pour into hot sterilized jars, secure the lids and process for ten (10) minutes in a boiling water bath.

RED ONION JELLY

Steps:

• Peel, quarter and thinly slice red onions.
• Measure 3 cups into a 6-or-8-quart sauce pot.
• Stir in apple juice, vinegar, sage and pepper.
• Measure sugars in a separate bowl.
• Stir fruit pectin into onion mixture in sauce pot.
• Add butter.
• Over high heat, bring mixture to a full rolling boil, stirring constantly.
• Quickly stir in sugars.
• Return to a full rolling boil and boil exactly 5 minutes, stirring constantly.
• Remove from heat.
• Skim off any foam with metal spoon.
• Ladle quickly into hot, sterilized half pint jars, filling to within 1/8 inch of tops.
• Wipe jar rims and threads.
• Cover with lids.
• Screw bands tightly.
• Process in a boiling water bath for 5 Minutes.

ONION JAM

Steps:

• Melt the butter in a large saute pan over medium-high heat. Add the onions, lemon zest, ginger, and 1/2 teaspoon salt and cook until the onions start to turn translucent, about 5 minutes
• Add the coriander, 1/4 cup of the brown sugar and half the lemon juice and turn the heat to low. Cook, stirring frequently, until the onions start to cook down and the liquid is evaporated, about 15 minutes. Add 1/3 cup water every 10 minutes and continue to cook until the onions are thick and golden brown, about 55 minutes. Stir in the remaining 1/4 cup brown sugar and the lemon juice and cook until the brown sugar melts, 3 to 5 minutes more. Season to taste.

ONION JAM

Steps:

• In a medium saute pan, heat the oil until it begins to smoke lightly. Add the onions and season with salt and pepper, to taste. Cook until the onions give up their liquid, 3 to 5 minutes, and then add the red wine. Lower the heat and cook the onions until the wine reduces almost completely. Leave on low heat while you prepare the gastrique.
• In a separate small pan, heat the honey until it begins to bubble and froth. Cook until the honey turns a light caramel color, an additional 2 to 3 minutes. Add the red wine vinegar, simmer for a few minutes on low heat, and then shut off the heat. Pour the honey mixture over the onions and continue cooking them over low heat until all of the juice is absorbed and the onions are a jam-like consistency, 10 to 15 minutes. If you desire, add lemon juice and zest at this point. Taste for seasoning and transfer to a bowl to cool until ready to serve.

VIDALIA ONION JELLY

Steps:

• 1. Combine onion & water in a Dutch oven; bring to boil. Remove from heat, & cool. Press onion through a jelly bag or cheese-cloth to extract juice. If necessary, add water to juice to measure 3 cups. Discard onion pulp.
• 2. Combine onion liquid, pectin, & vinegar in a large saucepan; stir well. Bring to a boil, stirring constantly. Stir in sugar, & return to a boil. Remove from heat; skim off foam with a medal spoon.
• 3. Pour hot jelly quickly through a sieve into hot sterilized jars, filling to 1/4 inch from top; wipe jar rims.
• 4. Cover at once with medal lids, & screw on bands. Process in boiling water bath for 5 minutes.

EASY ONION JAM

Steps:

• Heat olive oil in a saucepan over medium-high heat. Saute onion in hot oil until soft and caramelized, 10 to 12 minutes. Add water, balsamic vinegar, and brown sugar; stir until sugar is dissolved and mixture is simmering. Reduce heat to low and cook until mixture thickens and reaches desired consistency, about 30 minutes.

CARAMELIZED ONION JAM

Steps:

• Remove papery outer skin from garlic (do not peel or separate cloves). Cut top off garlic bulbs; brush with oil. Wrap each bulb in heavy-duty foil. Bake at 425° 30-35 minutes or until softened. Cool 10-15 minutes. , In a Dutch oven, saute onions in butter 30-40 minutes or until lightly browned. Squeeze softened garlic into pan. Stir in cider vinegar, lemon juice, balsamic vinegar, mustard, salt, pepper, ginger and cloves. Bring to a full rolling boil over high heat, stirring constantly. Gradually stir in sugar. Return to a boil for 3 minutes. Stir in pectin. Continue to boil 1 minute, stirring constantly. , Remove from heat; let stand for 3 minutes. Skim off foam. Ladle hot mixture into three hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight. , Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.,

BAKED SWEET ONIONS

Steps:

• Oven should be 375f degrees.
• Peel the onions, trim the root and cut straight across the top of the onion so it can sit level when inverted Place onions in a baking dish so they snuggle firmly to each other with the root end up Combine the stock, wine, pepper, rosemary& thyme.
• Pour in to the baking dish with the onions, cover with foil and bake for 30 minutes Turn the onions over so the root side is now down and bake an additional 20 minutes (turn them gently so you do not break them apart) Pour off (save it for other uses like stock) all but a few tbsp of the liquid Sprinkle Onions with the parmesan and return to the oven for 5 minutes to brown the cheese, Serve.

ONION JAM

Steps:

• Heat vegetable oil in a heavy skillet over medium heat.
• Stir sugar into vegetable oil with a wooden spoon, stirring constantly until mixture is a light caramel-color, about 10 minutes. Mixture will be very hot.
• Stir onion, salt, and black pepper into sugar mixture. Onions will immediately start to caramelize. Stir frequently over medium heat until sugar has dissolved and onions are browned, about 15 minutes.
• Pour red wine vinegar into onion mixture and simmer until mixture has a jam consistency, about 30 minutes. Let cool to serve.

SURE.JELL® HERBED ONION JELLY

Steps:

• Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain jars well before filling.
• Peel, quarter and finely chop onions. Place in saucepan; add water. Bring to boil. Remove from heat; cool slightly. Place three layers of damp cheesecloth or a jelly bag in large bowl. Pour prepared onions into cheesecloth. Tie cheesecloth closed, hang and let drip into bowl until dripping stops. Press gently. Measure exactly 3 cups juice into 6- or 8-qt. saucepot. (If needed, add up to 1/2 cup water for exact measure.) Stir in vinegar and thyme.
• Stir pectin into juice in saucepan. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in sugar. Bring to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
• Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 5 min. Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)

ONION JAM

Steps:

• Cut onions in half lengthwise; peel. Cut off ends; cut lengthwise into 1/4-inch-thick pieces.
• Coat a 13-inch skillet with cooking spray, and set over medium heat. Add onions, and cover. Cook, stirring occasionally, until softened and translucent, about 15 minutes.
• Add sugar; re-cover. Cook, stirring occasionally, until onions are deep golden, 20 to 30 minutes. Add 1/4 cup water; stir with a wooden spoon to dislodge any brown bits.
• Cover, and cook until dark brown, 20 to 30 minutes. Add balsamic vinegar and another 1/4 cup water. Continue cooking until liquid has been absorbed, about 10 minutes. Transfer to a bowl to cool. Store, refrigerated, in an airtight container up to 1 week.

SWEET POTATO JELLY (AGAR)

Steps:

• Steam sweet potatoes until soft.
• Combine the sweet potatoes and coconut milk in a blender.
• Strain mixture through a fine sieve.
• Combine agar-agar powder, sugar, water and pandan leaves in a saucepan and bring to a boil until agar-agar dissolves.
• Stir in pureed sweet potato and coconut mixture and simmer over low heat.
• Add a pinch of salt and pour the jelly mixture into a wet tray or mold.
• Leave aside at room temperature to set, then chill well before cutting into desired shapes.