Best Vidalia Onion Jelly Recipes

Sweet Onion Jelly image

Provided by Mercy

Categories Jellies

Time 1h5m

Yield 3 1/2 cups

Number Of Ingredients 5

3 cups chopped onions (Vidalia, Walla Walla or your favorite sweet variety)
3/4 cup cider vinegar
2 1/2-3 cups sugar
1 teaspoon crushed red pepper flakes
1 (1 5/8 ounce) package powdered fruit pectin (Ball Fruit Jell No Sugar Needed variety)

Steps:

Puree the onion and vinegar together in a blender until smooth.
Pour into a saucepan.
Add the sugar and crushed pepper and bring to boil over medium-high heat.
Boil for five (5) minutes and then stir in the powdered pectin.
Bring to a hard boil and boil for one (1) minute.
Pour into hot sterilized jars, secure the lids and process for ten (10) minutes in a boiling water bath.

VIDALIA ONION JELLY image

Provided by Lori-Jo Wahl

Categories Vegetables

Time 30m

Number Of Ingredients 6

2 lb vidalia onions, thinly sliced (about 9 cups)
2 c water
1 pkg powdered pectin (1 3/4 oz.)
3/4 c white vinegar
5 1/2 c sugar
SERVE THIS SWEET ONION JELLY WITH SLICES OF ROAST BEEF, HAM, OR ON CRACKERS

Steps:

1. Combine onion & water in a Dutch oven; bring to boil. Remove from heat, & cool. Press onion through a jelly bag or cheese-cloth to extract juice. If necessary, add water to juice to measure 3 cups. Discard onion pulp.
2. Combine onion liquid, pectin, & vinegar in a large saucepan; stir well. Bring to a boil, stirring constantly. Stir in sugar, & return to a boil. Remove from heat; skim off foam with a medal spoon.
3. Pour hot jelly quickly through a sieve into hot sterilized jars, filling to 1/4 inch from top; wipe jar rims.
4. Cover at once with medal lids, & screw on bands. Process in boiling water bath for 5 minutes.

Vidalia Onion Marmalade image

Provided by Food Network

Time 30m

Yield 2 to 2 1/2 cups

Number Of Ingredients 8

4 cups finely chopped Vidalia onions
2 tablespoons vegetable oil
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon cayenne pepper
1/4 cup sugar
2 tablespoons distilled white vinegar
2 tablespoon parsley

Steps:

Saute the onion in hot oil in skillet over medium high heat with the salt, pepper, and cayenne, cook stirring often, for about 10 to 12 minutes, or until the onions are golden. Add the sugar and cook for 2 minutes, stirring constantly. Add the vinegar and parsley and cook for 1 minute. Remove from heat, cool and serve.
Can be stored in airtight container in the refrigerator for up to 1 week.