Vidalia Onion Jelly
2 pounds Vidalia onions or other sweet onions, thinly sliced (about 9 cups)
2 cups water
1 (1 3/4 ounce) package powdered pectin
3/4 cup white vinegar (5% acidity)
5 1/2 cups granulated sugar
Combine onion and water in a Dutch oven; bring to a boil. Remove from heat and cool. Press onion through a jelly bag or cheesecloth to extract juice. If necessary, add water to juice to measure 3 cups.
Discard onion pulp.
Combine onion liquid, pectin, and vinegar in a large saucepan; stir well. Bring to a boil, stirring constantly. Stir in sugar, and return to a boil.
Remove from heat; skim foam off with a metal spoon. Pour hot jelly quickly through a sieve into hot sterilized jars, filling to 1/4 inch from top; wipe jar rims.
Cover at once with metal lids, and screw on bands. Process in boiling water bath 5 minutes.
Yield: 6 half-pints.