Jalapeno, Onion & Apple Marmalade
Prep Time: N/A
Notes: This may be made and stored for up to two weeks in advance
560g (11/4lb) Red Onion
30ml/ 2 x tblsp olive oil
2 x Jalapeno chillies – de-seeded and thinly shredded (julienne)
30ml/ 2 x tblsp x clear honey
45 – 60 ml /3-4 tblsp red wine vinegar
27ml (1 fl oz) water
1 x clove garlic - crushed
1 x cooking apple – peeled, cored and grated
pinch of salt
1ml/ ½ tsp fresh ground black pepper
1. In a large sauté pan or saucepan heat the olive oil

2. Add the onions and gently stir

3. Cover with a tight fitting lid and cook slowly for 8-10mins

4. Remove lid, stir and add the garlic

5. Cover again and leave for a further 4-5mins

6. Add the chilli, honey and apple, stir well, cover and cook for a further 4-5mins

7. Add the vinegar and water, bring up to the simmer, stir well and reduce until a syrupy texture has been obtained

8. Season to taste and place into sterile jars and cool.

Serves: N/A

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