Autumn kitchen | Red Onion & Port Wine Jam

Autumn is descending here in the Northern Hemisphere. I noticed it beginning last week as the sun shifted in the sky and our maples leaves began to turn. This is our first autumn living here in this home. And oh, how these small changes are filling me with joy.

I cannot wait for our first fire of this season. AJ stacked wood on the back porch to be at the ready. We’ve experienced the leaves changing here on the ridge, as we camped here in years past, making soups over open fire with dear friends, but this is the first autumn season we are noticing how the light falls differently in each room and the treetops bearing painterly views through each window. Every day here feels like a gift. 

I find my attention shifting too. Spending more time inside of our home, cleaning, rearranging, settling in,  and creating cozy corners. It is a distinct change from the outward, frenzied energy of summer. We are cooking more meals and preparing ourselves for winter to set in.

Although we are enjoying what is left in the garden beds: chamomile, carrots, zinnias and hopefully a pumpkin or two for pies. We’ve been harvesting the wild apples from our orchard which are smaller and have less sweet flavors. If you have a harvest of red onions or find some at your local market, gather them now for this delicious Ball® Canning recipe I've got for you. 

The other thing about the seasonal shift, I always enjoy is how ritual comes flooding back in. Romanticizing life a bit more, pouring a touch of wine, lighting a candle in the kitchen and cooking again. In the summer, the heat feels sweltering, but canning in the fall is a delightful experience. Some of my favorite fall Ball® Home canning recipes include sweet cider apple butter, applesauce, spiced pears, and dijon mustard. You can turn your final fall harvests into delicious treats for the pantry shelves, to bring to fall gatherings and to tuck into gift baskets or to bring as a hostess gift. Now is the time to think ahead of what you can make and share.

Do you have regular recipes you make in your fall kitchen? I’m looking forward to adding this recipe for Red Onion and Port Wine Jam to my fall repertoire. Embracing the savory flavors of mustard seed and black pepper. This low sugar jam is bursting with flavors and a succulent addition to burgers, sandwiches, and atop crackers and cheese at your next gathering. 

While gathering the ingredients for this recipe, I came across brown mustard seeds in our local co-op’s bulk spices aisle. I learned from the lady working there that there are over 40 varieties of mustard seeds. The traditional yellow ones we find in stores are the mildest and brown and black employed in Indian, Asian and Mediterranean cuisine are more spicy and pungent. I opted to use brown mustard seeds in my jam for a more robust flavor.

Red Onion and Port Jam

Makes: 5 Half Pint Jars (8oz)

Prep: 30 minutes

Processing Time: 10 minutes

INGREDIENTS

2 pounds (1 kg) red onions, quartered and thinly sliced

½ cup (125 mL) red wine vinegar

1 ½ (375 mL) cups port wine

2 tsp salt (10 mL)

1 tsp (5 mL) ground black pepper

1 tsp (5 mL) mustard seeds

1 cup (250mL) cold water

3 tbsp (45 mL) Ball ® Low or No Sugar Needed Pectin

½ (125 mL) cup sugar

i’m directions

Prepare a boiling water canner. Heat jars in simmering water until ready to use, do not boil. Wash lids in warm soapy water and set aside with bands. 

Combine first 6 ingredients in a medium saucepan. Cook over medium heat for 15 minutes, or until onions are translucent, stirring occasionally. 

Stir in water and pectin. Bring mixture to a full rolling boil that cannot be stirred down, stirring constantly.

Add sugar, stirring to dissolve. Return mixture to a full rolling boil. Boil hard for 1 minute, stirring constantly. 

Turn off the burner and remove from heat. Ladle hot jam into a hot jar leaving a ¼ inch (0.5 cm) headspace. Remove air bubbles. Wipe jar rim. Center lid on jar and apply band, adjust to fingertip tight. Place the jar in a boiling water canner. Repeat until all jars are filled. 

Process jars 10 minutes, adjusting for altitude. Turn off heat, remove lid, let jars stand for 5 minutes. Remove jars and cool for 12-24 hours. Check lids for seal, they should not flex when center is pressed.

*Disclosure: This is a sponsored post that is part of an ongoing partnership with the Fresh Preserving Division of Newell Brands. They have provided jars, equipment and monetary compensation. All thoughts and opinions expressed remain my own.