Herbed Onion Jelly

I know that all of these savory jellies sound strange, but this one is to die for!  It makes a great glaze for chicken, and vegetables as well.  No need to season it, just put a little of this on it when it's almost done cooking... MMMMmmmmmm-MMmmmm!

Ingredients:
3 C prepared onion juice (buy about 2 lbs sweet onions)
2 C water
3/4 C white vinegar
3 TBS fresh thyme
5 1/2 C white sugar, measured into a separate bowl
1 box powdered pectin
1/2 tsp butter or margarine

Canning supplies for a hot water bath, including 5-8 half pint jars with 2 piece lids, and cheesecloth or a jelly bag.

Bring the boiling water canner, half full of water, to a simmer.  Wash jars and screw bands in hot soapy water, rinse with warm water.  Pour boiling water over the flat lids in a sauce pan on low to simmer. Drain the jars well just before filling.

Peel, quarter, and finely chop the onions.  Once again, I am happy to have a food processor. Place the onions in a saucepan and add the water.  Bring it to a boil.  Remove from the heat and let it cool just a little before running it through the jelly bag.

Cooked onions, ready for straining

Press the bag gently to facilitate the juicing process. You want to get exactly 3 cups of onion juice.  you can add up to 1/2 cup of water to get the exact measurement, but honestly, I had enough juice for 2 batches of jelly.

Onion juice and thyme

Place your measured juice into a large stock pot.  Stir in the vinegar and thyme.  Stir in the pectin, and add the butter to reduce the foaming.  Bring the mixture to a full rolling boil on high heat, stirring constantly.  Stir in the sugar, all at once, and then stir to break up all the sugar.  Bring the mixture back to a full rolling boil, and continue to boil it for exactly 1 minute, stirring constantly.  Remove it from the heat.  Skim off any foam and then fill the hot jars, leaving 1/4 inch headspace.

Wipe the jar rims with a clean, damp kitchen towel.  Apply the flat metal lids and then screw the bands on finger tight.  Immerse into the hot water bath.  Add hot water to cover jars by 1-2 inches.  Cover and bring up to a gentle boil.  Process for 10 minutes.  Remove the jars to sit in a draft free area until cooled completely.  Make sure to check that all of the jars are sealed.  Label and date your jelly!

You can add other herbs to this recipe.  I made one that just has the thyme in it, and one that also has sage and rosemary in it.  Both are delicious!