jars

Soft, sticky onion marmalade - great with pâtés and terrrines or a ploughman's lunch

Red onion marmalade

2kg red onions onions

garlic

butter

olive oil

golden caster sugar

thyme leaf

chilli flakes (optional)

red wine

milliliters sherry vinegar or red wine vinegar

port

Halve and thinly slice the onions, then thinly slice the garlic. Melt the butter with the oil in a large, heavy-based saucepan over a high heat. Tip in the onions and garlic and give them a good stir so they are glossed with butter. Sprinkle over the sugar, thyme leaves, chilli flakes if using and some salt and pepper. Give everything another really good stir and reduce the heat slightly. Cook uncovered for 40-50 minutes, stirring occasionally. The onions are ready when all their juices have evaporated, they’re really soft and sticky and smell of sugar caramelising. They should be so soft that they break when pressed against the side of the pan with a wooden spoon. Slow cooking is the secret of really soft and sticky onions, so don't rush this part.

Pour in the wine, vinegar and port and simmer everything, still uncovered, over a high heat for 25-30 minutes, stirring every so often until the onions are a deep mahogany colour and the liquid has reduced by about two-thirds. It’s done when drawing a spoon across the bottom of the pan clears a path that fills rapidly with syrupy juice. Leave the onions to cool in the pan, then scoop into sterilised jars and seal. Can be eaten straight away, but keeps in the fridge for up to 3 months.

This homemade Instant Pot yogurt is free from additives and preservatives, and is full of probiotics, vitamins, calcium, protein and more.

Instant Pot Yogurt

whole milk

Fill four 8-oz. canning jars with milk up to 1/2-inch below the rim.

Pour 2 cups of water into the Instant Pot inner pot and place steam rack/trivet in inner pot.

Carefully place jars on the trivet and close the Instant Pot. You can choose to cover the jars loosely (with aluminum foil or jar lids without screwing them on).

Set Instant Pot to Steam for 1 minute.  If you don&#039;t have the Steam function, use the Pressure Cook function (High Pressure).

Do a Quick Release to de-pressurize the Instant Pot.

Open the Instant Pot and remove jars when cool enough to handle. Using a digital thermometer to measure the milk&#039;s temperature, let milk cool to 110 degrees F.

Remove skin (if present) from the top of the milk.

Add 1/2 tsp of starter yogurt to each jar and stir well.

Place jars back on trivet.

Place lids over jars ( but don't screw in the covers.) This will prevent condensation from dripping into the jars. You can also use aluminum foil.

Close the Instant Pot lid and set to Yogurt mode for 8 hours.

Press Cancel and open the Instant Pot and move the jars to the fridge for a few hours to chill.

Pickled Onions

Red Onions, undefined

Vinegar, 1 part

Water, 1 part

Salt, a big pinch

Prep the onions & pickling liquid

Very thinly slice the red onions from root to stem and add them to a jar.

Add equal parts vinegar and water to a pot (use enough to submerge the onions in the jar) with a big pinch of salt (2% by weight if you want to measure). Set the pot on the stove and bring to a boil. Turn off the heat.



Finish & enjoy

Pour the hot pickling liquid over the onions until they are completely submerged or the jar is filled.

Cover and let sit in the fridge for at least 2 hours before serving. The pink color will get deeper the more days they sit (keep in the fridge). 

Put them on everything & enjoy.

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Red onion marmalade

Instant Pot Yogurt

Pickled Onions

Top 3 jars recipes from across the web

The most viewed jars recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Red onion marmalade

Instant Pot Yogurt

Pickled Onions

The most viewed jars recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine