Jams, Jellies & Preserves

Onion, Port & Thyme Marmalade

This is a great fix that adds a real depth of flavour to sauces and gravies, as well as accompanying cold meats. Add to onion gravy for a real treat with sausages and mash.

Makes: 800ml

Keeps: 1 Year


  • 1 kg Onions, peeled and halved
  • 4 tbsp Olive Oil
  • 1 tsp Sea Salt
  • 2 Heaped tsp chopped fresh thyme leaves
  • 110g Dark Soft Brown Sugar
  • 3 tbsp Balsamic Vinegar
  • 3 tbsp White Wine Vinegar
  • 2 tbsp Port
  • 2 tbsp Redcurrant Jelly
  • Freshly Ground Black Pepper


Slice the onions, thinly. Heat the oil in a large pan, add the onions, salt and thyme and soften gently, stirring occasionally, for 35-40 minutes.

Once the onions are meltingly soft, add all the remaining ingredients, plus a good grind of black pepper, and bring slowly to the boil. Cook for a further 10 minutes or so, stirring occasionally, until most of the liquid has evaporated. Spoon the mixture into warm sterilised jars and seal.

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