Spread this on your next bagel, or use as a sandwich spread. This jam also makes an excellent marinade for chicken or beef.
- 7 cups red onions, sliced thin
- 3/4 cup red wine vinegar
- 1 tbls. pure olive oil
- 3 1/2 cups sugar
- 1 package Sure-Jell Light
- 1/4 tsp. dried thyme
- 1/4 tsp. ground white pepper1/2 tsp. dried rosemary, crumbled
Soak the onions in a large bowl of very cold water for 10 minutes. Drain the onions and gently squeeze any excess water from them.
Heat a large skillet coated with the olive oil. Add the vinegar and onion slices, and sauté over a low heat for 15-20 minutes, stirring often. Cook until the onion is tender.
Place the cooked onions in a food processor or blender. Add the thyme, rosemary, white pepper. Blend for one minute.
Measure 5 cups of this mixture (make up the difference with water if necessary) into a saucepan or Dutch oven.
Add the Sure-Jell and bring to the boil, stirring constantly. Add the sugar, and boil 1 minute more. Remove from heat, stir well, and immediately pour into sterile jars for sealing.
