Spiced Red Onion & Apple Marmalade
Ingredients
Pine & Pepper Spices
- 5 lbs. Red onions, halved and sliced thin
- ¼ cup Grapeseed oil (or other neutral oil)
- 5 lbs. Granny Smith apples, peeled, cored, and sliced thin
- 4 cups Packed brown sugar
- 2 cups Apple juice
- 1 cup Apple cider vinegar
Directions
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1
Heat the oven to 400°F. Spread the sliced onions in a large baking dish and toss with the oil. Roast for about 45 minutes, until softened and reduced by roughly half, tossing every 15 minutes or so.
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2
Meanwhile, toast the Fenugreek Seeds, Yellow Mustard Seeds, Charnushka Seeds, Cumin Seeds, and Fennel Seeds in a dry skillet over medium heat until fragrant, 2 to 3 minutes.
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3
Transfer the toasted spices to a wide, heavy-bottomed saucepan along with the roasted onions, sliced apples, brown sugar, apple juice, vinegar, and Fine Pink Himalayan Sea Salt.
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4
Bring to a simmer, stirring to dissolve the sugar, then cook over medium-low heat for about 1 hour, stirring often, until the mixture is glossy, jammy, and reduced.
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5
Ladle into sterilized jars and seal. Beautiful on a cheese plate, spread onto flatbread, or piled onto burgers, roast chicken, or pork chops. Makes about 8 half-pint jars.
