Instructions: Peel, quarter and thinly slice red onions. Measure 7 cups into a large, heavy-bottomed saucepan. Add apple juice, vinegar, sage, and pepper; mix thoroughly.

Measure sugars into separate bowls. Mix 1/4 cup granulated sugar from measured amount with pectin in small bowl. Stir pectin-sugar mixture into onion mixture in saucepot. Add butter. Place over high heat; bring to a full rolling boil, stirring constantly. Immediately stir in remaining sugars. Bring to a full rolling boil and boil 5 minutes, stirring constantly.

Remove from heat. Skim off foam and ladle into pint or half-pint jars, leaving 1/4-inch headspace. Process in boiling water canner 10 minutes.

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