Recipe courtesy of Gina Bodell
Total:
35 min
Active:
10 min
Yield:
5 1/2 to 6 pints
Level:
Intermediate

Ingredients

  • Olive oil
  • 5 cups chopped sweet onions
  • 6 cloves garlic, minced
  • 1/2 teaspoon thyme
  • 1/2 teaspoon red pepper
  • Pinch lemon zest
  • 1 package powdered pectin
  • 1 cup white wine
  • 1 tablespoon lemon juice
  • 5 cups sugar

Directions

Drizzle the bottom of a large stock pot with olive oil.

Add onion, garlic, thyme, red pepper, lemon zest and saute over medium heat for about 5 minutes.

Stir in the pectin, white wine, and lemon juice and bring to a full boil.

Add the sugar and then bring back to a full boil over medium heat. Stir for 1 minute and then pull off the heat. Skim any excess foam. Ladle the mixture into warm sterilized jars. Wipe any excess jam off jars and tightly close lids. Store in the refrigerator for a month or so.

Cook's Note

Jars should be made from glass and free of any chips or cracks. Preserving or canning jars are topped with a glass, plastic, or metal lid, which has a rubber seal. Two piece lids are best for canning, as they vacuum seal when processed. To sterilize jars, before filling with jams, pickles, or preserves, wash jars and lids with hot, soapy water. Rinse well and arrange jars and lids open sides up, without touching, on a tray. Boil the jars and lids in a large saucepan, covered with water, for 15 minutes. Use tongs when handling the hot sterilized jars, to move them from boiling water. Be sure the tongs are sterilized too, by dipping the ends in boiling water for a few minutes. As a rule, hot preserves go into hot jars and cold preserves go into cold jars. All items used in the process of making jams, jellies, and preserves must be clean. This includes any towels used, and especially your hands. After the jars are sterilized, you can preserve the food. It is important to follow any canning and processing instructions included in the recipe and refer to USDA guidelines about the sterilization of canned products.;

Properly handled sterilized equipment will keep canned foods in good condition for one year. Making sure hands, equipment and surfaces in your canning area are clean is the first step in canning. Tips: Jars should be made from glass and free of any chips or cracks. Preserving or canning jars are topped with glass, plastic or metal lids that have a rubberlike seal. Two-piece metal lids are most common. To prepare jars before filling: Wash jars with hot, soapy water, rinse them well and arrange them open-side up, without touching, on a tray. To sterilize jars, boil them in a large saucepan, covered with water, for 10 minutes. Jars have to be sterilized only if the food to be preserved will be processed for less than 10 minutes in a boiling-water bath or pressure canner. To sterilize jars, boil them in a large saucepan, covered with water, for 10 minutes. Follow manufacturer's instructions for cleaning and preparing lids and bands. Use tongs or jar lifters to remove hot sterilized jars from the boiling water. Be sure the tongs are sterilized too: Dip the tong ends in boiling water for a few minutes before using them. All items used in the process of making jams, jellies, preserves and pickles must be clean, including any towels and especially your hands. After the jars are prepared, you can preserve the food. It is important to follow any canning and processing instructions included in the recipe and refer to USDA guidelines about the sterilization of canned products. Find Information information on canning can be found at the National Center for Home Food Preservation website: http://nchfp.uga.edu/.

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