1 3/4 cup dry white wine (can use cooking wine)
1/4 cup white wine vinegar
1 tsp. butter (to prevent foaming)
1 medium to large Vidalia onion, chopped roughly
1 tsp. course-ground black pepper
2 3/4 cups sugar
3/4 cup brown sugar
1 pkg. Sure-Jell (pectin)
4 -1/2 pint canning jars
In a large stock pot stir together the wine, vinegar, onion, butter, black pepper and Sure-Jell.
Bring mixture to a rolling boil over med-high heat stirring constantly.
Quickly stir in sugars and bring back to a rolling boil. Boil and stir 1 minute; ladle mixture into 1/2 pint canning jars.
Put jars in boiling water bath with a rack on the bottom (any pot will do so long as the water covers the jars completely by 1-2").
Cover and bring to a boil; reduce heat slightly and continue to boil 5 minutes. Remove jars from boiling water bath and allow to cool on a kitchen towel. Once jars are sealed (button on top of lid is fully depressed), gently shake jars from time to time to evenly distribute the onions and black pepper as the mixture is jelling.
Cooled jars can then be placed in kitchen cabinet; will keep for 6 or more months. Keep any open jars in the refrigerator.
Serve over cream cheese on crackers, or baste on pork or chicken when baking, grilling or roasting. Delicious!
Yield: 4 - 8 oz jars or 2 pint jars
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