Zesty Red Onion Preserves
Recipe from the Ball Canning Blue Book
(TIP: Skip the boiling water and put your jars on a baking sheet in a 225 degree oven for 25 minutes - then reduce heat to 200 to 'hold' until ready to use. - No more boiling cans for me!)
*TIP: You can microwave the onion skins in the vinegar to help give the finished product a richer color, or add drops of red and blue food color until you get the desired color. I use food color.
When you multiply a recipe by this much the end product may not set up exactly as a single batch. That being said, I really like the end product of the large batch because it has a thick preserve-like texture. If you want it firm like jelly I'd recommend adding more pectin or making a smaller batch.
7 cups lg red onions, minced, about 5 large onions
zest of 2 lg lemons
6 1/2 C white vinegar 5% acidity or higher
21 cups white sugar (this is not a typo)
7 pouches of Liquid Certo pectin