Red Onion-Rosemary Jam ... "March Can Jam"

Red Onion-Rosemary Jam

7 Cups red onions, sliced thin

3/4 Cup red wine vinegar

1 TBsp. olive oil

3 1/2 Cups sugar

1 pkg. Sure-Jell Light

1/4 tsp. dried thyme

1/4 tsp. ground white pepper

1/2 tsp. dried rosemary, crumbled

Saute onions in olive oil and vinegar 10-15 minutes or until tender. Place onions in food processor or blender. Add rosemary, thyme and white pepper. Blend 1 minute. (4 good sized onions made 7 cups)

Place onion mixture in saucepan or dutch oven. Add Sure-Jell and bring to a boil, stirring constantly. Add sugar and boil one minute more. Remove from heat, stir well and pour into sterile jars. (about 6 pints) and seal quickly. Process in boiling bath for 5 minutes.

It was a challenge to decide what to do with

this veggie! We like small doses of sweet, mild onions in salads or on hamburgers or hotdogs but not for much more then a garnish... 

When I saw that this recipe was suggested to be used as a marinade for chicken or beef, I decided to

try it!! (It was also recommended for biscuits & bagels.... one of my sons said he'd try that!)

It was really easy to make, after the odor of all the chopped onions wafted out the window! The red onions pinked up alot after I put them through the food processor! It looked really pretty, sort of looked like a pink lemonade slushy!! (Quoted from of the boys!)

Flavor....  definately onion! :) The sweetness from the sugar & sour from the vinegar work together! I am looking forward trying this with a roast....  

Interesting choice for the March Can Jam!! What will April hold? It will be a fun challenge for sure!