This is how I ended up making my recipe—because I had different ingredients, or because I don’t like mustard seed, or because I am lazy.
Servings: 6 half-pintsPrep Time: 1 hour Cook Time: 15 minutes
Peel and coarsely chop onions and garlic. Toss in crock pot with apple cider vinegar. Cook until onions look slightly clear and a few are lightly browned. You may need to add a bit of water to prevent the ACV from cooking completely off.
Once cooked, chop onions with hand blender—or semi-puree in food processor.
Stir in the cider vinegar (if not already used), lemon juice, balsamic vinegar, and spices. Bring to a rolling boil.
Gradually add sugar, stirring constantly. Return to a boil for 3 minutes.
Add pectin; bring to a full rolling boil. Boil for 1 minute, stirring constantly. Remove from the heat; let stand for 3 minutes. Skim off foam. Pour hot mixture into hot jars, leaving 1/4-in. headspace. Adjust caps. BWB 15 minutes.
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