Walla Walla Sweet Onion Jelly

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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.