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.
Ingredients
SERVINGS: 3 Pint(s)
- 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
Instructions
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.
