making red onion marmalade

I love eating chutney and I know it tastes better if you leave it but I just can’t!   This is the perfect recipe for me; you can eat it straight away and it will store so you can make a big batch of it.  This recipe is from Pickles and Chutneys from the Australian Women’s Weekly home library series.

what you need

4 large red onions (1.2kg) sliced
water 1.5 cups (375ml)
Malt Vinegar 1/2 cup (125ml)
Packed brown sugar 2/3 cup (130g)
Grated orange rind 2 teaspoons
Orange Juice 1/2 cup (125ml)
Raisins (my optional addition)

what you do

• add the sliced onions and water to a large pan

• leave uncovered and bring to the boil for about 20 minutes, stirring occasionally (or until onion is soft and liquid has evaporated)

• add remaining ingredients to the pan:  stir over heat, without boiling, until the sugar is dissolved.

• simmer, covered, for 30 minutes

• remove cover; simmer, stirring occasionally, for a further 30 minutes or until mixture thickens.

• spoon into hot sterilized jars; seal while hot (makes about 4-5 small jars)