Equipment
Large pot (15- 19 Liters or16–20 quart)
Water bath canner
Knife
Cutting board
Mandolin (Optional)
Large spoon or ladle
Canning funnel
Jar lifter
Lid lifter
Half-pint canning jars with lids and rings
Fine sieve or cheesecloth
Dishwasher or boiling water for jar sterilization
Ingredients
Onions: 4 large, sweet or red
Dried Cranberries: 82 g / 0.5 cups
Apple Cider Vinegar: 60ml/ 0.25 cups
White Sugar: 850g / 4.25 cups
Pectin: 85 g / 1.5 package / 10 tbsp
Unsweetened Apple Juice: 750ml / 3 cups
Preparation
1. Prepare the Jars and Lids
Sanitize jars using a dishwasher on the sanitize cycle or by boiling them for 10 minutes.
Keep jars warm until they are needed.
Immerse lids in hot (not boiling) water for at least 10 minutes.
2. Prepare the Onions
Keeping the onions whole, peel off the dry outer layers
Using either the mandolin or a knife, slice the onions into 6mm/1/4 in rings, separated.
3. Measure Sugar and Pectin
Combine pectin with 50 g / 0.25 cup of sugar; reserve the remaining sugar.
4. Cook the Onions
In a large pot, combined the onions, cranberries, and apple cider vinegar.
Over medium/low heat, saute the mixture until the onions are soft and transparent.
Add in the pectin and apple juice.
Increate the heat to high and bring the mixture to a rolling boil.
Add the sugar and return to a rolling boil, cooking for 1 more minute.
5. Fill and Seal Jars
Ladle the hot jelly into jars, leaving a ¼ inch headspace.
Clean the rims, apply the lids, and screw on the rings finger-tight.
6. Process in Water Bath
Place jars in a boiling water bath canner, ensuring they are fully submerged.
Process for 15 minutes
Adjust for altitude:
1,001–6,000 ft: 20 min
Above 6,000 ft: 25 min
7. Cool and Store
Remove jars and allow them to cool undisturbed for 12–24 hours.
Check the seals: lids should not flex up and down when pressed.
Store sealed jars in a cool, dark place for up to 12 months.
Refrigerate any unsealed jars and use within 3 weeks.