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…..
The Ball® Preserving Starter Kit makes the job of preserving so simple.
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.
There is also a funnel to easily fill the jars without losing half the preserve along the way.
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.
Once sealed, dress up the jars to create the perfect gift for Christmas, birthdays, Mothers Day, you name it!
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!
2kg red onions
4 garlic cloves
4 tbsp olive oil
140g golden caster sugar
1 tbsp fresh thyme leaf
75cl bottle red wine
350ml red wine vinegar
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
*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.