(This was in the Taste Of Home Magazine, but is also in the Bernardin Guide To Home Preserving)

1 cup of diced red onion
2 tsp of lemon zest
3/4 cup of white vinegar
3 cups of granulated sugar
1 package of pectin
Cut red onion into 1/8 inch slices; cut slices into 1/4 inch dice.
Measure 1 cup into a large; deep stainless steel saucepan.
With a sharp knife or lemon-zester remove 2 tsp of paper thin peel from a clean lemon.
Add to saucepan. Stir in pectin powder and mix very well.
Bring the contents of pot to a boil.
Add in the sugar and stir to dissolve.
Stirring often bring the pot to a full rolling boil.
Allow to boil hard for 1 minute.
Remove from heat and ladle into hot sterilized jars.
Add lids and caps and place in a boiling water bath.
Bring to a boil and process of 10 minutes up to 1000 ft.
Remove and allow to cool and set for 24 hours on the counter.
Makes approx. 3 - half pint jars
**NOTES: IAdding 1/2 tsp of butter to the jelly will prevent that bubbly scum from forming during the boiling process and you won't need to skim the jelly.
**Also can add a couple drops of food colouring to brighten up the jelly.