About 11 years ago we lived in California and I loved Stonewall Kitchen's Jams and Jellies that they had in the stores there. I loved them so much that I tried my version of making copies of them. This is one of our favorite. Gilroy wasn't far from where we lived and wild garlic, artichokes, and asparagus grew in the field behind our house. I make this once a year and if family finds out; I am left with maybe one or two jars. This is especially good on a turkey sandwich with smoked gouda cheese.
8 large onions, thinly sliced
1 head garlic gloves, sliced
1/4 cup brown sugar
4 tablespoons balsamic vinegar
3 1/2 cups granulated sugar
1 can concentrated frozen apple juice
2 cups water
1 tablespoon fresh cracked black pepper
1 box pectin
In a large skillet, saute onions and garlic with brown sugar and balsamic vinegar. Simmer until reduced and onions are carmelized. Add black pepper. In a small bowl, mix together 1/4 cup granulated sugar and pectin. In a saucepot, sugar/pectin mixture with onion/garlic mixture. Add apple juice and water. Your mixture of onion garlic and juice mixture should be about 5 cups total. Bring this mixture to a full rolling boil for one minute. Spoon off any foam. Ladle quickly into sterilized jars and place on lids and rings. Water bath according to altitude requirements.