Jams & Jellies

Red Onion and Port Jam

Jams & Jellies

Red Onion and Port Jam

Savory flavors come together with mild heat from black pepper and mustard seeds to become the condiment everyone is reaching for. The Ball® Red Onion & Port Jam is the perfect addition to any burger, roasted meat or even served with cheese and crackers.

Makes:

5 Half Pint Jars (8oz)

Prep:

30 minutes

Processing Time:

10 minutes


INGREDIENTS

2 pounds (1 kg) red onions, quartered and thinly sliced

½ cup (125 mL) red wine vinegar

1 ½ (375 mL) cups port wine

2 tsp salt (10 mL)

1 tsp (5 mL) ground black pepper

I1 tsp (5 mL) mustard seeds

1 cup (250mL) cold water

3 tbsp (45 mL) Ball ® Low or No Sugar Needed Pectin

½ (125 mL) cup sugar

Water Bath Canning

DIRECTIONS

FIRST, LET'S PREP!

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Prepare boiling water canner. Heat jars in simmering water until ready to use, do not boil. Wash lids in warm soapy water and set aside with bands.

NEXT, TIME TO COOK!

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Combine first 6 ingredients in a medium saucepan. Cook over medium heat 15 minutes, or until onions are translucent, stirring occasionally.

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Stir in water and pectin. Bring mixture to a full rolling boil that cannot be stirred down stirring constantly.

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Add sugar, stirring to dissolve. Return mixture to a full rolling boil. Boil hard for 1 minute, stirring constantly.

NEXT, LET'S CAN IT!

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Turn off burner and remove from heat. Ladle hot jam into a hot jar leaving a ¼ inch (0.5 cm) headspace. Remove air bubbles. Wipe jar rim. Center lid on jar and apply band, adjust to fingertip tight. Place jar in boiling water canner. Repeat until all jars are filled.

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Process jars 10 minutes, adjusting for altitude. Turn off heat, remove lid, let jars stand 5 minutes. Remove jars and cool 12-24 hours. Check lids for seal, they should not flex when center is pressed.

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DID YOU KNOW?

To guarantee the most delicious preserved foods, always begin with the best-quality produce at its peak of ripeness.

HAPPY CANNING!