Yellow Squash and Onion Marmelade

This tangy marmalade brings a bright note to anything it accompanies. It can be served as a simple side condiment for grilled meats, or added to grilled cheese, burgers and other sandwiches.
By / Photography By Shell B Royster | August 11, 2015


Combine onion, squash, apple juice, vinegar, garlic, salt, pepper, mustard and red pepper flakes in a large pot. Bring to a simmer. Slowly add pectin. Bring to a boil and add butter. Bring to a rolling boil that you cannot stir down

Add honey and sugar.  Return to boil for 1 minute, stirring constantly. Ladle into jars. Refrigerate for 2–3 months or process for canning.  


  • 1½ cup onion (⅔ sweet and ⅓ regular), thinly sliced
  • 1½ cup grated yellow squash
  • 1⅓ cup apple juice
  • ¾ cup apple cider vinegar
  • 2 teaspoons minced garlic
  • 1½ teaspoons salt
  • ½–1 teaspoon black pepper (to taste)
  • ½ teaspoon dry ground mustard
  • 1½ teaspoons red pepper flakes
  • 1 package No Sugar Needed Pectin
  • 1 teaspoon butter
  • 1 cup honey
  • ½ cup packed brown sugar
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