Zesty Red Onion Jelly
![](https://www.theblackpeppercorn.com/wp-content/uploads/2011/08/red-onion-jelly.jpg)
This amazing jelly is wonderful on crackers with brie or cream cheese!
Zesty Red Onion Jelly
A house specialty designed especially for an Ottawa newspaper. For jelly with a lovely pink hue, make the jelly in August when the red onions are fresh.
Servings: 6 x 250ml jars
Ingredients
- 2 cup diced red onion , finely minced
- 4 tsp lemon zest
- 1 1/2 cup white vinegar
- 6 cups granulated sugar
- 2 pouches (85 ml [3 fl oz]) liquid Certo (pectin)
Instructions
- Add onion, lemon zest, vinegar and sugar to a large pot. Heat to boiling and continue to boil for another 3 minutes, stirring constantly.
- Add pectin and continue cooking at a rolling boil for another 10 minutes, stirring constantly. Skim any foam which accumulates at the top. Remove from stove element. Add food coloring, if using.
- While the jelly is still hot, ladle it into hot jars, leaving a 1/4 inch headspace. Screw on lids and process in a boiling water bath for 10 minutes.
Notes
to get the colour of the jelly to be a nice vibrant pink take the red onion skin and place it in a bowl with the vinegar. cook in the microwave for 2 minutes. Remove and let the vinegar cool to room temperature. Remove the onion skin and you will find that the natural dye of the onion skin and beautifully coloured the vinegar.![](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%20300%20225'%3E%3C/svg%3E)
Source – Bernardin