“I received a Blue Ribbon for this recipe in 1997 at the Fresno County Fair. This goes very well, with ham. I also like to use it as a base for salad dressings! This recipe also uses 1 pkg of low sugar pectin (powdered type).”
READY IN:
45mins
YIELD:
7 1 cup jars
UNITS:
Metric

Ingredients Nutrition

Directions

  1. Place onions, apple juice, vinegar and spices in a pot. Mix 1/4 cup sugar with 1 pkg of low sugar pectin. Put pectin mixture in pot with onions. Add oleo, bring to a full boil. Stir constantly. Add rest of sugars, boil exactly 5 minutes.
  2. Ladle into prepared jars.
  3. Process 5 minutes in boiling water canner, making sure all have sealed properly.

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