Red Onion Jam

Another wonderful unique recipe from CERTO.  I plan on serving this delicious jam with pork roast or tenderloin.  I believe the addition of the apple juice will be perfect with any pork dish.

3 cups thinly sliced red onions (about 1 1/2 pounds)

1 1/2 cups apple juice

3/4 cup red wine vinegar

1 1/2 t. rubbed sage

1/2 t. pepper

5 cups granulated sugar, measured into separate bowl

1/2 cup firmly packed light brown sugar

1/2 t. butter

1 pouch (3 oz.) CERTO liquid pectin

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 a 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 exactly 3 cups prepared onion into a 6 or 8 quart saucepot. 



Add apple juice, vinegar, sage and pepper.  Mix well.  

Stir sugars into prepared onion mixture in saucepot.  Add butter to reduce foaming.  Bring mixture to a full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly.  stir in pectin.  Return to full rolling boil and boil exactly 1 minute, stirring constantly.  Remove from heat.  Skim off any foam with a spoon.

Ladle immediately into prepared jars, filling to within 1/8 inch headspace.  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 - 2 inches.  Add boiling water, if necessary.)  Cover; bring to a gentle boil.  Process 10 minutes.  Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing middle of lids with finger.  If lids spring back, lids are not sealed and refrigeration is necessary.