Jams and Jellies

Zesty Red Onion Jelly

Yield: Makes about 3 x 250 ml jars

Prep Time: 30 minutes

Processing Time: 10 Minutes

Difficulty: Intermediate

For jelly with a lovely pink hue, make the jelly in August when the red onions are fresh.


1 cup (250 ml) diced red onion

2 tsp (10 ml) lemon zest

3/4 cup (175 ml) white vinegar

3 cups (750 ml) granulated sugar

1 pouch (85 ml) BERNARDIN® Liquid Pectin


Enter your email address: Send
Send this list of ingredients to yourself by email


• Place 3 clean 250 ml mason jars on a rack in a boiling water canner; cover jars with water and heat to a simmer (180°F/82°C). Set screw bands aside. Heat SNAP LID® sealing discs in hot water, not boiling (180°F/82°C). Keep jars and sealing discs hot until ready to use.

• Cut red onion into 1/8 inch (3 mm) slices; cut slices into 1/4 inch (0.5 cm) dice. Measure 1 cup (250 ml) into a large, deep stainless steel saucepan. With a sharp knife, cut a wide strip of paper-thin yellow peel from lemon; cut into thin strips and measure 2 tsp (10 ml) into saucepan. Stir in vinegar and all the sugar.

• Over high heat, bring mixture to a full rolling boil that cannot be stirred down. Add liquid pectin, squeezing entire contents from pouch. Boil hard 1 minute, stirring constantly. Remove from heat and quickly skim off foam, if necessary.

• Pour hot jelly into hot sterilized jars, dividing solids equally among jars and filling each jar to within 1/4 inch (0.5 cm) of top of jar (headspace). Using nonmetallic utensil, remove air bubbles and adjust headspace, if required, by adding more jelly. Wipe jar rim removing any food residue. Centre hot sealing disc on clean jar rim. Screw band down until resistance is met, then increase to fingertip tight. Return filled jar to rack in canner. Repeat for remaining jelly.

• When canner is filled, ensure that all jars are covered by at least one inch (2.5 cm) of water. Cover canner and bring water to full rolling boil before starting to count processing time. At altitudes up to 1000 ft (305 m), process –boil filled jars – 10 minutes.

• Remove jars without tilting. Cool upright, until lids curve down, about 30 minutes. DO NOT RETIGHTEN screw bands. When lids are concave, carefully invert, twist and/or rotate each jar to distribute solids throughout the jelly. The jar can be inverted temporarily but should not be allowed to stand upside-down for prolonged periods. Repeat as needed during the cooling/setting time, until solids are nicely suspended in the jelly.

• After 24 hours check jar seals. Sealed discs curve downward. Remove screw bands; wipe and dry bands and jars. Store screw bands separately or replace loosely on jars, as desired. Label and store jars in a cool, dark place. For best quality, use home canned foods within one year.

Notes & Tips

Write A Review