Red Onion Marmalade

• 1 orange
• 3 cups granulated sugar
• 1 1/2 cups thinly sliced red onions
• 3/4 cup red wine vinegar
• 1/2 teaspoon salt
• 1 (85 ml) envelope liquid pectin

1. With vegetable peeler, peel rind from orange in long strips.
2. Scrape off white pith from rind; slice rind lengthwise into paper-thin strips. Set aside.
3. In large saucepan, bring orange strips, sugar, onion, vinegar and salt to boil; boil for 1 minute. Stir in liquid pectin, mixing well. Remove from heat.
4. Using tongs, divide onion and orange rind among three 1-cup (250 mL) hot canning jars. Pour in liquid, leaving 1/4-inch (5 mm) headspace. Cover with prepared lids; screw on bands fingertip tight.
5. Boil in boiling water canner for 10 minutes. Let jars stand on rack until cool.
6. Check that lids curve downward; refrigerate any that do not and use within 3 weeks. Store in cool dark place for up to 1 year.
7. Variation:.
8. Pepper and Red Onion Marmalade: Add 1/2 tsp (2 mL) coarsely ground black pepper or hot red pepper flakes.

orange, granulated sugar, red onions, red wine vinegar, salt, liquid pectin

Taken from www.food.com/recipe/red-onion-marmalade-211145 (may not work)