Instructions: In a large, heavy skillet over low heat, combine the butter and vegetable oil. Add the onions and saute gently, stirring frequently, for 10 minutes. Do not allow the onions to brown or the jam will have a tough texture.

Add the garlic and 1/2 cup of the sugar. Saute, stirring frequently, for five minutes. Do not allow the onions and garlic to brown.

Remove the pan from the heat.

Transfer the mixture to an 8-quart stainless steel pan. Add the wine, lemon juice and the remaining sugar.

Over low heat, stirring constantly, heat the mixture until the sugar is completely dissolved. Increase the heat to medium-high and bring the mixture to a full rolling boil, stirring constantly. Stir in the entire contents of both pectin pouches. Return the mixture to a full rolling boil, stirring constantly.

Boil, stirring constantly, for one minute. Remove the pan from the heat.

To prevent the jam from separating in the jars, allow the jam to cool five minutes before filling the jars. Gently stir the jam every minute or so to distribute the fruit. Ladle the hot jam into hot jars, leaving 1/4 inch headspace. Wipe the jar rims and threads with a clean, damp cloth. Cover with hot lids and apply screw rings.

Process half-pint jars in a 200-degree water bath for 10 minutes, pint jars for 15 minutes.

Makes five to six half-pint jars.

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