A few months ago I made a rather lovely Spicy Apple & Tomato Chutney, my very first preserve. Very proud I have been of it too, but now it’s all gone. This time I thought for a while about what to tackle next and after much research (well messing about on the internet) I decide that a red onion marmalade would be marvellous.

Our shop sells most of the ingredients but I also bought a Fair Trade Pinot Grigio from the CO-OP and a Rosemary plant from Sowerbutts green grocers in Glossop.


1 kg red onions

Olive Oil – a good glug of it

Tsp of sea salt

1/2 tsp of freshly ground black pepper

2 Bay Leaves

2 rosemary sprigs

Pinch of Chilli flakes

120ml Dry White Wine

150g of soft brown sugar

100ml of red wine vinegar

First I chopped the red onions up (takes a while if like me you want the pieces chopped just right) and added them and the olive oil to a big pan. I cooked them up on a low heat for 5 minutes or so until the onion was soft then I added the salt, pepper, chilli flakes, bay leaves and rosemary, covered the pan (with a lid…) and cooked slowly for 20 minutes.

I then added (removing lid first) sugar, wine and vinegar, brought it all to a boil and then cooked it for about 35 minutes on a gentle heat stirring more often as time passed, until the liquid had mostly been absorbed by the onion. The mixture was now lovely and sticky. I removed the bay leaves and as many parts of the rosemary as I could and poured it in to a couple of 160g Suma pesto jars. Yum.

You’re meant to leave it a week but the bits that were left over tasted rather lovely straight away.

I sterilised my jars by washing them in the dishwasher and then heating them in a very low oven (well a low gas mark -3) for about 15 minutes.

Et viola.