Red Onion - Rosemary Jam

Spread this on your next bagel, or use as a sandwich spread. This jam also makes an excellent marinade for chicken or beef.

7 cups red onions, sliced thin
3/4 cup red wine vinegar
1 tbls. pure olive oil
3 1/2 cups sugar
1 package Sure-Jell Light
1/4 tsp. dried thyme
1/4 tsp. ground white pepper
1/2 tsp. dried rosemary, crumbled

Soak the onions in a large bowl of very cold water for 10 minutes.  Drain the onions and gently squeeze any excess water from them.

Heat a large skillet coated with the olive oil.  Add the vinegar and onion slices, and sauté over a low heat for 15-20 minutes, stirring often. Cook until the onion is tender.

Place the cooked onions in a food processor or blender. Add the thyme, rosemary, white pepper. Blend for one minute.  

Measure 5 cups of this mixture (make up the difference with water if necessary) into a saucepan or Dutch oven.   
Add the Sure-Jell and bring to the boil, stirring constantly.  Add the sugar, and boil 1 minute more. Remove from heat, stir well, and immediately pour into sterile jars for sealing.