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Vidalia Onion Jelly


  • 2 pounds Vidalia onions or other sweet onions, thinly sliced (about 9 cups)
  • 2 cups water
  • 1 (1 3/4 ounce) package powdered pectin
  • 3/4 cup white vinegar (5% acidity)
  • 5 1/2 cups granulated sugar


  1. Combine onion and water in a Dutch oven; bring to a boil. Remove from heat and cool.
  2. Press onion through a jelly bag or cheesecloth to extract juice. If necessary, add water to juice to measure 3 cups.
  3. Discard onion pulp.
  4. Combine onion liquid, pectin, and vinegar in a large saucepan; stir well. Bring to a boil, stirring constantly.
  5. Stir in sugar, and return to a boil.
  6. Remove from heat; skim foam off with a metal spoon.
  7. Pour hot jelly quickly through a sieve into hot sterilized jars, filling to 1/4 inch from top; wipe jar rims.
  8. Cover at once with metal lids, and screw on bands.
  9. Process in boiling water bath 5 minutes.

Yield: 6 half-pints

Posted by bettyboop50 at Recipe Goldmine May 28, 2001

Source: Mary Wells

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