Balsamic Onion Marmalade

This past weekend I really wanted to make onion marmalade. So I searched out a bunch of recipes online and pretty much came up with one with a few adjustments that allowed this to be shelf stable. Most of the recipes called for making the marmalade and then storing it in the refrigerator. I really like the way preserved food can look in glass jars. So, with the addition of a little extra sugar, vinegar to ensure the right acidity, and ample amounts of liquid pectin, I now have several jars of some of the best tasting pancetta infused onion marmalade I've tasted, as well as a new custom recipe for my collections. I will be making this new recipe of mine again not only for entertaining but for nice culinary gifts during the holidays.



The main ingredient.



Lots of sweet onions prepped and sliced for caramelizing.



I cooked a pound of pancetta to render the fat. You don't actually process the marmalade with the meat in it, but used the rendered fat to infuse and flavor the onions and garlic as they slowly caramelize.



Cane and brown sugar to help preserve and get the right viscous texture.



The other two star ingredients of the marmalade. Lots of quality aged balsamic vinegar and a good burgundy wine to slowly reduce.



Starting the slow caramelization.



Once golden brown, adding the vinegar, sugar and wine for the second cook down.



Reduced and almost to the appropriate viscous state. Then I added the pectin.



Post water bath processing in some half pint jars.



I love how you can see the texture of all the onions suspended in yummy wine and balsamic goodness. I served some of this up as an appetizer on the 4th of July. Took some nice rosemary crackers, spread them with goat cheese and put some of this marmalade on top. I topped each cracker with a healthy dose of crispy pancetta bits. It was a fantastic appetizer, and great start to a nice holiday meal with friends.