Recipe by Mercy
Serve with cream cheese for crackers or bagels or use as a condiment on beef, pork or chicken. Also great on hot dogs, sausages and sandwiches. (I confess, a canner I am not, so I end up storing it in the fridge in lieu of processing it. It has so many uses that it sure doesn't stick around for long. Maybe, someday, I will learn the masterful art of canning.)
Top Review by Lina from Canada
Just as a side note ... made this recipe this morning; haven't tried it yet but it would be helpful if people added comments to their recipes such as how many and what size jars are being used, especially if they're modifying the ingredients. I made this exactly to a tee and needed almost four 250ml jars which is roughly 1 cup each. Good thing I always sterilize a couple extra jars just in case :-)
- 3 cups chopped onions (Vidalia, Walla Walla or your favorite sweet variety)
- 3⁄4 cup cider vinegar
- 2 1⁄2-3 cups sugar
- 1 teaspoon crushed red pepper flakes
- 1 (1 5/8 ounce) package powdered fruit pectin (Ball Fruit Jell No Sugar Needed variety)
Directions See How It's Made
- Puree the onion and vinegar together in a blender until smooth.
- Pour into a saucepan.
- Add the sugar and crushed pepper and bring to boil over medium-high heat.
- Boil for five (5) minutes and then stir in the powdered pectin.
- Bring to a hard boil and boil for one (1) minute.
- Pour into hot sterilized jars, secure the lids and process for ten (10) minutes in a boiling water bath.