Coriander Onion Marmalade

Thanks to Mother's Kitchen for inspiring this delicious onion marmalade with coriander and Clementine zest. The zest we had left from making My Darling Clementine's Marmalade, but I'm sure any citrus zest would pair well with coriander. We had this on Greek-spiced roast chicken and it was incredible!

Onion Marmalade
3 sterilized 1/2 pint jars, lids and rings
2 Tbsp vegetable oil
4 lbs julienne Vidalia onions
1 lb julienne red onion
1 Tbsp garlic and ginger paste
2 tsp toasted, ground coriander
1 Tbsp dried Clementine zest
1/4 cup sugar
1/2 tsp salt
1 cup orange juice
1/2 cup apple cider vinegar
1/2 package powdered pectin

Heat oil in a pot and saute onions on low until translucent. Add garlic and ginger paste, coriander, zest, sugar, salt and orange juice. Cook on low for 30 minutes. Stir in vinegar. Add pectin in small increments until it reaches a thick, jam-like consistency. Pack into jars and process 10 minutes.

Greek Spice Rub
2 tsp oregano
2 tsp course salt
1 tsp onion powder
1 tsp garlic powder
1 tsp cinnamon
1/2 tsp black pepper
1/2 tsp paprika
1 Tbsp lemon juice
olive oil to taste

Mix spices and lemon juice. Drizzle in enough olive oil to make a paste. Use on chicken, lamb, or pork.