4 cups prepared onions (you can used diced or slice into strings and then sauteed until browned)
1/4 cup butter (to sautee the onions in)
1 box Sure-Jell Pectin
1/2 cup apple cider vinegar
1/4 cup balsamic vinegar
2 tablespoons of fresh herb (or garlic) of your choice **
6 cups sugar (you can sub in brown sugar for up to 2 cups of the 6 for a sweeter jam)
1) saute onions in butter
2) add vinegar and pectin, wait for it to boil
3) add your herb (or garlic) and then 6 cups of sugar
4) when this mix boils so that you can not stir it down, time it at this level for 1 minute stirring constantly (so as not to burn the bottom of your pot)
5) turn off heat fill jars (I get 6+ 8oz jars most of the time)
6) finish via your canning method as found in your canning book or on your supplies.
**(recently I used Thyme in one batch, Sage in another and white pepper in a third batch)
For all those wondering "what do I do with it now?" here are a few examples of how you can use onion jam, because you are not limited to toast anymore. I've also included links where I found the photos and in some cases they have their own recipes you may like better than mine.
