Guest guest Posted July 30, 2002 Report Share Posted July 30, 2002 Walla Walla Sweet Onion Jelly 2 lbs. Walla Walla Sweet onions, thinly sliced (about 9 cups) 2 cups water 1 3/4 ounces powdered pectin 3/4 cup white vinegar (5% acidity) 5 1/2 cups sugar Combine onion and water in a Dutch oven; bring to a boil.Remove from heat and cool. Press onion through a jelly bag or cheesecloth to extract juice. If necessary, add water to juice to measure 3 cups. Discard onion pulp. Combine onion liquid, pectin, and vinegar in a large saucepan; stir well. Bring to a boil, stirring constantly. Stir in sugar, and return to a boil. Remove from heat; skim foam off with a metal spoon. Pour hot jelly quickly through a sieve into hot sterilized jars, filling to 1/4 inch from top; wipe jar rims. Cover at once with metal lids, and screw on bands. Process in boiling water bath 5 minutes. YIELD: 6 half-pints. Serving suggestion: Place vegan cream cheese on plate. Pour sweet onion jelly over the top. Serve with crackers. Quote Link to comment Share on other sites More sharing options...
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