Ingredients
4 large onions, chopped2 large red onions, chopped1-1/2 cups packed brown sugar1 cup raisins1-1/4 cups cider vinegar1 cup balsamic vinegar1/2 cup sugar2 jalapeno peppers, seeded and chopped2 tablespoons grated orange zest2 teaspoons canning salt4 cups fresh raspberries
Preparation
In a Dutch oven, bring the first 10 ingredients to a boil. Reduce heat; simmer, uncovered, for 25-30 minutes or until thickened, stirring occasionally. Stir in raspberries; heat through.
Remove from the heat. Ladle hot mixture into hot half-pint jars, leaving 1/2-in. headspace. Remove air bubbles; wipe rims and adjust lids. Process for 15 minutes in a boiling-water canner.
