Locally Owned Since 1973

Open Daily to Everyone • 7am-10pm


Squash Soup

It will warm you up and leave you satisfied.


Green Apple Tart

A delicious dessert featuring Granny Smiths.


Kale Salad

Lentils, kale, and goat cheese complement each other in this great salad.

Food Recipes Side Dishes Red Onion Marmalade
Red Onion Marmalade PDF Print E-mail


  • 1 orange
  • 1 12 c. thinly sliced red onions
  • 3 c. granulated sugar
  • 34 c. red wine vinegar
  • 12 t. salt
  • 1 box of Pomona’s Universal Pectin (you will use 1 t. of pectin powder and 1 12 t. of calcium water)


  • Two pots: Large pot for processing and smaller pot for sterilizing lids
  • Jar lifter
  • Tongs
  • Wide mouth funnel
  • Towels
  • Chopstick
  • Ladle or big spoon


  1. 1. Fill pots with enough water to cover jars and lids and place on high heat to boil
  2. Wash jars
  3. Put lids in small pot to sterilize
  4. Put jars in canning pot to sterilize
  5. With a vegetable peeler, peel rind from orange in long strips. Scrape off white pith from rind, slice rind lengthwise into paper thin strips.
  6. Combine orange strips, sugar, onion, vinegar and salt in a saucepan. Bring brine to a boil. Boil for one minute.
  7. Prepare calcium water and pectin according to package directions
  8. Stir in liquid pectin, mixing well
  9. Remove from heat
  10. Remove glass jars from pot
  11. Using tongs, divide onion and orange rind among hot canning jars
  12. Fill jars with liquid, leaving ¼ inch of head space at the top
  13. Remove air bubbles
  14. Wipe edge of can with clean damp towel
  15. With tongs put one lid on each jar and finger tighten ring on jar
  16. Put jars into canning pot
  17. Bring water to a boil again and process pint jars for 10 minutes
  18. Remove from pot, cool

Recipe fills approximately three half-pint jars


Search for recipes of certain types or using specific ingredients!