Red Onion Jam

THIS IS REAL POPULAR WHERE I LIVE. A FRIEND OF MINE MAKES THIS IN A JELLY. I GUESS SHE STRAINS THE BATCH BEFORE POURING INTO JARS. SHE SELLS THIS AND OTHER JELLIES AT CRAFT SHOWS. IT IS TO BE SERVED WITH MEAT. (BEEF, PORK, CHICKEN) AT THE SHOW, CUSTOMERS LOVED IT ON SNACK CRACKERS.







3 cups prepared red onions (buy about 1 lb. red onions)



1-1/2 cups apple juice



1/2 cup red wine vinegar



1-1/2 tsp. rubbed sage



1/2 tsp. pepper



1 box SURE.JELL Fruit Pectin



1/2 tsp. butter or margarine



4 cups granulated sugar, measured into separate bowl



3/4 cup firmly packed light brown sugar





BRING boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain jars well before filling



PEEL, quarter and thinly slice onions. Measure 3 cups prepared onions into 6- or 8-qt. saucepot. Add apple juice, vinegar, sage and pepper; stir until well blended.



STIR pectin into onion mixture in saucepot. Add butter to reduce foaming. Bring mixture to full rolling boil (boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Add granulated and brown sugars; mix well. Return to full rolling boil and boil 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.



LADLE immediately into prepared jars, filling to within 1/8 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 10 min. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)