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Onion Marmalade

From Pam Corbin’s (River Cottage): Preserves p125

100ml olive oil
2kg Onions, peeled and finely sliced
200g demerara sugar and
150g redcurrant jelly
300ml cider vinegar and
50ml balsamic vinegar
1 tsp salt and 1/2 tsp pepper

Heat olive oil on medium heat, add onions. Reduce to a low heat, cover, and cook for 30-40 minutes, stirring occasionally. (If doubling the recipe, also double the time)

Add sugar and redcurrant jelly. Increase heat and cook for further 30 minutes without lid. Remove from heat, cool slightly, and add vinegars

Return to heat and cook rapidly for 10 minutes to reduce liquid. Should be gooey and fairly solid. Season with salt and pepper

Store in warm sterilized jars, up to 12 months