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Use 2 Tablespoons per pound of meat
2 pounds (1 kg) red onions, quartered and thinly sliced
½ cup (125 mL) red wine vinegar
1 ½ (375 mL) cups port wine
2 tsp salt (10 mL)
1 tsp (5 mL) ground black pepper
1 tsp (5 mL) mustard seeds
1 cup (250mL) cold water
3 tbsp (45 mL) Ball ® Low or No Sugar Needed Pectin
½ (125 mL) cup sugar
Prepare jars and lids for canning
Combine first 6 ingredients in a medium saucepan. Cook over medium heat 15 minutes, or until onions are translucent, stirring occasionally.
Stir in water and pectin. Bring mixture to a full rolling boil that cannot be stirred down stirring constantly.
Add sugar, stirring to dissolve. Return mixture to a full rolling boil. Boil hard for 1 minute, stirring constantly.
Turn off burner and remove from heat. Ladle hot jam into a hot jar leaving a ¼ inch (0.5 cm) headspace. Remove air bubbles. Wipe jar rim. Center lid on jar and apply band, adjust to fingertip tight. Place jar in boiling water canner. Repeat until all jars are filled.
Process jars 10 minutes, adjusting for altitude. Turn off heat, remove lid, let jars stand 5 minutes. Remove jars and cool 12-24 hours. Check lids for seal, they should not flex when center is pressed.
Mix flour and salt together and add to a mixing bowl. Create a well in the center and pour water into the well. Add the sugar and yeast to the water and mix within water. Gradually mix flour into the water in small increments and as the dough begins to form, take it out of the bowl and continue to work it by hand on a floured surface. If the dough is too sticky, add flour in small increments until the dough no longer sticks to your hands or the kneading surface. Knead the dough thoroughly until it becomes smooth, then place a small amount of extra virgin olive oil on the bottom of a bowl and place the dough into the bowl. Cover with plastic wrap, and leave it out about 20 minutes or until the dough has completely risen. To tell if the dough is fully risen, make a small indentation in the center. If the indentation does not rise, the dough is ready. NOTE: This recipe yields one large pizza. It can be cut in half to make two smaller pizzas if desired.