Red onion jam
1 lb. red onions
1 1/2 cups apple juice
1 1/2 cups red wine vinegar
1 1/2 tsp. rubbed sage
1/2 tsp. pepper
4 cups granulated sugar
3/4 cup packed light brown sugar
1 box regular pectin
1/2 tsp. margarine
Peel, quarter and thinly slice red onions to make 3 cups. Put in a large saucepan with apple juice, vinegar, sage, and pepper. Mix well.
Measure the brown and white sugar into a separate bowl. Stir pectin into onion mixture. Bring to a boil. Stir in sugars and margarine. Over high heat bring to a full rolling boil. Boil 2 minutes, stirring constantly. Remove from heat. Skim off foam. Ladle quickly into hot half pint or pint jars. Leave 1/4 inch headspace. Wipe jar rim, seal with lids. Process in water bath canner for 10 minutes.
This is good on roast beef or other sandwiches. It would make a unique gift,too.