Onion Jam

I received a Blue Ribbon for this recipe in 1997 at the Fresno County Fair. This goes very well, with ham. I also like to use it as a base for salad dressings! This recipe also uses 1 pkg of low sugar pectin (powdered type).

• Ready In: 45 mins
• Yields: 7 1 cup jars

Ingredients

• 1 1⁄2 cups  apple juice
• 1⁄2 cup wine vinegar
• 4  teaspoons  chopped fresh sage
• 1⁄2 teaspoon ground sage
• 3  teaspoons  gourmet blend pepper, ground
• 4  cups sugar
• 1⁄2 cup  packed brown sugar
• 1⁄2 teaspoon oleo
• 8  cups red onions, thinly sliced

Directions

1. Place onions, apple juice, vinegar and spices in a pot. Mix 1/4 cup sugar with 1 pkg of low sugar pectin. Put pectin mixture in pot with onions. Add oleo, bring to a full boil. Stir constantly. Add rest of sugars, boil exactly 5 minutes.
2. Ladle into prepared jars.
3. Process 5 minutes in boiling water canner, making sure all have sealed properly.