Onion and Thyme Marmalade

I have been asked for the recipe for this relish, so here it is. It is a recipe in an Australian Family Circle book, which is possibly out of print now as I have had it for some time.

Onion and Thyme Marmalade

2kg (4lb) onions cut into rings
3 cups (750ml/24 fl oz) malt vinegar
6 black peppercorns
2 bay leaves
3.5 cups (805g/1 lb 10 oz) firmly packed soft brown sugar
2 tablespoons fresh thyme leaves
10 x 3cm sprigs fresh thyme

1. Place the onion in a large pan with vinegar. Put the peppercorns and bay leaves in square of muslin and tie securely with string (you can use a chux cloth for this) Add to the pan. Bring to the boil and reduce heat and simmer for 40-45 mins or until onion is very soft.
2. Add sugar, thyme leaves and 1 teaspoon salt. Stir until sugar has dissolved. Bring to the boil then reduce heat and simmer for 20-30 mins or until thick and syrupy. Skim any scum off the surface during cooking with a slotted spoon. Discard muslin bag and stir in the fresh thyme sprigs.
3. Spoon the onion pulp immediately into clean warm jars, then pour in syrup and seal jars. Label and date. Leave for 1 month before opening to allow the flavours to develop. Usual storage instructions apply.

It really is delicious, and you will just be in time for Christmas if you make it now as it will be ready for the cold meats that usually abound at that time of year.