• In a large pot combine onions, balsamic vinegar, maple syrup, salt, pepper and 1 bay leaf.

  Cook over medium heat for about 10-15 minutes until the onions are translucent, stirring occasionally.
• Add in apple juice and pectin and stir to combine. Turn heat to high and bring to a rolling boil.

  Then add sugar all at once and bring the mixture back to a full rolling boil that cannot be stirred down. Boil at this level for 1 minute then remove the pot from the heat.

  At this point you can either spoon the jam into jars and place them in the fridge or can them using the instructions below.

Water bath canning instructions.

• Ladle the jam into 7-8 half pint jars leaving about ¼th to ⅓rd inch of headspace.

  Remove air bubbles and wipe the jar rims.

  Place on new, clean lids and bands and process in a boiling water bath for 15 minutes (adjusting time for altitude).

  Turn off the heat and allow the jars to rest in the warm water for 5 minutes before removing and placing on a towel on the counter (do not place directly on the counter).

  Allow the jars to cool undisturbed for about 24 hours until all the lids have sealed.

  Store sealed jars in a cool dry place for 12-18 months for best quality.

  *Note* If any of the jars do not seal simply store in the refrigerator and consume within 10-14 days.