Jalapeno, Onion & Apple Marmalade

Preparation Time: 10 mins
Notes: This may be made and stored for up to two weeks in advance

560g (11/4lb) Red Onion 
30ml/ 2 x tblsp olive oil 

2 x Jalapeno chillies – de-seeded and thinly shredded (julienne)

30ml/ 2 x tblsp x clear honey 

45 – 60 ml /3-4 tblsp red wine vinegar 

27ml (1 fl oz) water 

1 x clove garlic - crushed 

1 x cooking apple – peeled, cored and grated 

pinch of salt 

1ml/ ½ tsp fresh ground black pepper

1. In a large sauté pan or saucepan heat the olive oil
2. Add the onions and gently stir 

3. Cover with a tight fitting lid and cook slowly for 8-10mins

 4. Remove lid, stir and add the garlic 

5. Cover again and leave for a further 4-5mins

 6. Add the chilli, honey and apple, stir well, cover and cook for a further 4-5mins 

7. Add the vinegar and water, bring up to the simmer, stir well and reduce until a syrupy texture has been obtained 

8. Season to taste and place into sterile jars and cool.
Serves: 4 - 6
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