Vidalia Onion Jelly

Instructions

1. 1

   thinly sliced (about 9 cups) 2 cups water 1 (1 3/4 ounce) package powdered pectin 3/4 cup white vinegar (5% acidity) 5 1/2 cups granulated sugar Combine onion and water in a Dutch oven; bring to a boil.

2. 2

   Remove from heat and cool.

3. 3

   Press onion through a jelly bag or cheesecloth to extract juice.

4. 4

   If necessary, add water to juice to measure 3 cups.

5. 5

   Discard onion pulp.

6. 6

   Combine onion liquid, pectin, and vinegar in a large saucepan; stir well.

7. 7

   Bring to a boil, stirring constantly.

8. 8

   Stir in sugar, and return to a boil.

9. 9

   Remove from heat; skim foam off with a metal spoon.

10. 10

    Pour hot jelly quickly through a sieve into hot sterilized jars, filling to 1/4 inch from top; wipe jar rims.

11. 11

    Cover at once with metal lids, and screw on bands.

12. 12

    Process in boiling water bath 5 minutes.

13. 13

    Yield: 6 half-pints.