Today I made the Zesty Red Onion Jelly that Zabby posted on the carmelized onions thread (recipe below for reference). It was so delightful that I immediately made a second batch! This is really a keeper, I can imagine it on a bagel with cream cheese, mmmm. Mine did turn a light rose color - I suspect if I had used freshly harvested onions it would have been even prettier.
So, now I have two questions. The first is that it is obvious I am going to make this every year, and a single recipe is not enough (3 cups). I know that I can't just double everything, but I also know that Carol "worked out" a double recipe for Habanero Gold. So, how do I get going on doubling it?
Second, I put the first batch in one 8-oz jar and four 4-oz jars. The big one and two of the little ones are a beautiful clear translucent jel, while the other two are a cloudy, opaque jel. I tried to fiugre out why, and thought that maybe the cloudy are the ones I filled last and that it was starting to jel already. So with the second batch, I recruited DH to help me so that we could fill the jars (three 8-oz this time) very quickly before any jelling started. It seemed we were successful. However, after processing and cooling, all three of these second batch are the cloudy jel. So, what is the difference? How do I get the nice beautiful clear every time? (I hope you all understand what I mean, I could try taking a picture but am not so great with that either...)
The same was true with my Habanero Gold this year, most of the jel was cloudier than last year (although the batch of Carol's Confetti Jelly I made was nice and clear). It makes me very sad.
BTW, I am thinking that some lemon strips might be very nice in the HG, what do you all think?
Thanks,
Ann
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. Bob says that when he makes this jelly in January, it lacks the beautiful rose hue of the same recipe made with freshly picked produce."
1 cup diced red onion
2 tsp lemon zest
3/4 cup white vinegar
3 cups granulated sugar
1 pouch (85 ml [3 fl oz]) liquid pectin
Cut red onion into 1/8 inch slices; cut slices into 1/4 inch dice. Measure 1 cup into a large, deep stainless steel saucepan. With a sharp knife, cut a wide strip of paper-thin yellow peel from lemon; cut into thin strips and measure 2 tsp into saucepan. Stir in vinegar and sugar.
***Over high heat, bring mixture to a full, roiling boil. Stirring constantly, boil hard 1 minute. Remove from heat. Immediately stir in one pouch Liquid Pectin, mixing well.
Pour jelly into a hot jar, dividing solids equally among jars and filling each jar to within 1/4 inch of top rim (headspace). Wipe jar rims. Centre lids on jars & screw on bands. Process in BWB 10 minutes.
Cool for about 30 minutes, then, when lids are concave but jelly is still hot, carefully invert & twist jars to distribute solids throughout jelly. (**Do not let them remain upside down for long periods**) Repeat as needed during the cooling/setting time, until solids are nicely suspended.
readinglady
zabby17
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msafirstein
zabby17