Sweet Red Onion Jam

A staple in my kitchen....This recipe can be used for just about anything. Use it to liven up your grilled arugula, fig and prosciutto panini or place it over baked brie and serve with crisp olive oil crostini for a delectable appetizer that everyone will love.

Recipe Yield: 5 – 250 ml jars

Ingredients:

2 cups sliced red onion

½ cup chopped dried cranberries

¼ cup brown sugar

¼ cup cider vinegar

zest of two oranges

3 cups unsweetened apple juice

1 package powdered fruit pectin

4 cups white sugar

Method:

1. Refer to canning guide lines below and prepare jars and lids. You must read the canning guide lines before making this recipe!

2. In a medium sauté pan over medium heat add onions, brown sugar, vinegar and diced cranberries. Cook until onions are translucent about 10-12 minutes.

3. Measure out white sugar in bowl and set aside.

4. In a medium stainless steel pot add orange zest, apple juice and onion mixture. Add in pectin and whisk until fully incorporated, bring to a boil over high heat then add in white sugar at once – stir constantly until it comes to a boil then continue to cook for 1 minute. Turn heat off and skim off foam and discard.

5. Ladle hot mixture using a stainless steel wide mouth funnel over jars leaving ¼ inch of head space. Wipe rim and cover with seals and repeat until all jars are full. Tighten with kitchen towel or oven mitt as jars are hot.

6. Place jars in canner, jars should be covered completely with water. Bring to a boil and process for 15 minutes. Remove canner lid, let stand 5 minutes before removing jars, cool and store.