Comida Kraft
Recipe Box

CERTO® Red Onion Jam

Prep Time
45
min.
Total Time
45
min.
Servings

About 7 (1-cup) jars or 112 servings, 1 Tbsp. each

Mellow red onions are simmered with apple juice, red wine vinegar and sage to make this memorable CERTO Red Onion Jam.

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What You Need

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Make It

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  • Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain jars well before filling.
  • Peel, quarter and thinly slice onions. Measure exactly 3 cups prepared onions into 6- or 8-qt. saucepot. Add apple juice, vinegar, sage and pepper; mixl well.
  • Stir sugars into prepared onion mixture in saucepot. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in pectin. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
  • Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 10 min. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)

How to Measure Dry Ingredients Precisely

To get exact level cup measures of dry ingredients, such as sugar, spoon sugar into dry metal or plastic measuring cup, then level by scraping excess sugar from top of cup with a straight-edged knife or metal spatula.

Altitude Chart for Cooked Jams and Jellies

At altitudes above 1,000 feet, increase processing time as indicated: 1,001 to 3,000 feet - increase processing time by 5 min.; 3,001 to 6,000 feet - increase processing time by 10 min.; 6,001 to 8,000 feet - increase processing time by 15 min.; 8,001 to 10,000 feet - increase processing time by 20 min.

Jam or Jelly Didn't Set?

Every once in a while, you may find that your jam does not set the way you expected. If your efforts resulted in a runny batch, try our Remake Directions to improve your finished jam. If your jam still doesn't set, you can always use it as a glaze or syrup.

Servings

  • About 7 (1-cup) jars or 112 servings, 1 Tbsp. each

Nutritional Information

Serving Size About 7 (1-cup) jars or 112 servings, 1 Tbsp. each
AMOUNT PER SERVING
Calories 40
Total fat 0g
Saturated fat 0g
Cholesterol 0mg
Sodium 0mg
Carbohydrate 11g
Dietary fiber 0g
Sugars 10g
Protein 0g
% Daily Value
Vitamin A 0 %DV
Vitamin C 0 %DV
Calcium 0 %DV
Iron 0 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 3 out of 5 by from The flavor is great. The flavor is great. I substituted vidalia onions and thyme here. I added two pouches of pectin as the previous reviewer said. It still didn't set up for me. I think this recipe has too much liquid and not enough sugar. I did get to try a remake for the first time. It finally set. The flavor is great, but is it worth the hassle of tweaking a bad recipe? I might double the onions, cut the apple juice at least in half, and add two pouches of pectin. It's not bad, mind you. The flavor is great, but there might be a better recipe out there.
Date published: 2006-08-28
Rated 5 out of 5 by from I made the Sure.Jell Red Onion Jam and I had no problem with the jam setting up correctly. I made the Sure.Jell Red Onion Jam and I had no problem with the jam setting up correctly. The ingredients are almost exactly the same. I try to be exact with my measurements and usually give the jam/jelly a little more cooking time (no more than a minute) and watch to see that the jam/jelly is beginning to sheet off the spoon. I've been using Sure.Jell for at least 30 years and made my first batch of jelly with the liquid pectin last night (Herbed Garlic Jelly - it set up beautifully).
Date published: 2009-11-04
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