Red Onion Marmalade & WIN a Ball Preserving Starter Kit

I love a good red onion chutney or marmalade, it’s so versatile.

Thanks to Ball® Preserves I’ve been able to make a whole batch & seal it in storage jars to last the whole year through. 2016 here we come!

If you fancy winning a Ball® Preserving Starter Kit and making your favourite jam or chutney then scroll down to enter the competition below…..

Ball Preserves Giveaway

The Ball® Preserving Starter Kit makes the job of preserving so simple.

Ball Preserves Giveaway

Ball Preserves Giveaway

 

With a booklet of easy starter recipes you cannot go wrong. Included is a preserving rack with lifter to firstly sterilise the empty jars then finally seal them to enable your chutney & jam to last up to one year. The rods are pretty nifty too, push them into each jar before sealing them to remove any air bubbles.

Ball Preserves Giveaway

There is also a funnel to easily fill the jars without losing half the preserve along the way.

Ball Preserves Giveaway

The starter kit comes with simple instructions on how to sterilise and seal the jars. Simply use a large stock pot full of water and the preserving rack with lifter.

Ball Preserves Giveaway Ball Preserves Giveaway

Once sealed, dress up the jars to create the perfect gift for Christmas, birthdays, Mothers Day, you name it!

Ball Preserves Giveaway

Or if you’re looking to reduce your food waste in 2016, it’s a handy way to use the leftover fruits & vegetables.

I’ve used the Good Food Red Onion Marmalade recipe for my chosen preserve. With a whole bottle of red wine & lashings of port in it,what’s not to love!

Ingredients

2kg red onions

4 garlic cloves

140g butter

4 tbsp olive oil

140g golden caster sugar

1 tbsp fresh thyme leaf

75cl bottle red wine

350ml red wine vinegar

200ml port

Method

1. Halve and thinly slice the onions, then thinly slice the garlic. Melt the butter with the oil in a large, heavy-based saucepan over a high heat. Tip in the onions and garlic and give them a good stir so they are glossed with butter. Sprinkle over the sugar, thyme leaves, and some salt and pepper. Give everything another really good stir and reduce the heat slightly. Cook uncovered for 40-50 minutes, stirring occasionally. The onions are ready when all their juices have evaporated, they’re really soft and sticky and smell of sugar caramelising. They should be so soft that they break when pressed against the side of the pan with a wooden spoon. Slow cooking is the secret of really soft and sticky onions, so don’t rush this part.

2. Pour in the wine, vinegar and port and simmer everything, still uncovered, over a high heat for 25-30 minutes, stirring every so often until the onions are a deep mahogany colour and the liquid has reduced by about two-thirds. It’s done when drawing a spoon across the bottom of the pan clears a path that fills rapidly with syrupy juice. Leave the onions to cool in the pan.

3. I then followed the instructions in the Ball® Preserving Starter Kit to sterilise, fill & seal the jars.

How To Enter The Giveaway

Enter the giveaway via the widgit below & kick off 2016 in style!


a Rafflecopter giveaway

Good Luck!

 

*I received one starter kit from Ball for the purpose of this post.

*One lucky winner will be chosen at random at the end of the giveaway.

*Ball will then post out one starter kit to the lucky winner.
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