Red Onion Marmalade - cooking recipe

Ingredients

1 orange
3 cups granulated sugar
1 1/2 cups thinly sliced red onions
3/4 cup red wine vinegar
1/2 teaspoon salt
1 (85 ml) envelope liquid pectin

Preparation

With vegetable peeler, peel rind from orange in long strips.
Scrape off white pith from rind; slice rind lengthwise into paper-thin strips. Set aside.
In large saucepan, bring orange strips, sugar, onion, vinegar and salt to boil; boil for 1 minute. Stir in liquid pectin, mixing well. Remove from heat.
Using tongs, divide onion and orange rind among three 1-cup (250 mL) hot canning jars. Pour in liquid, leaving 1/4-inch (5 mm) headspace. Cover with prepared lids; screw on bands fingertip tight.
Boil in boiling water canner for 10 minutes. Let jars stand on rack until cool.
Check that lids curve downward; refrigerate any that do not and use within 3 weeks. Store in cool dark place for up to 1 year.
Variation:.
Pepper and Red Onion Marmalade: Add 1/2 tsp (2 mL) coarsely ground black pepper or hot red pepper flakes.