I feel like I do when I go shopping for a dress and have a specific dress in mind with looking for a recipe for caramelized onion jam.
I know what I want in the end and I want to home can it so it will be shelf stable. I am a chef and Dietitian so I am super aware of the food safety concerns with home canning a low-acid food like onions. I am looking for a "rule-of-thumb" ratio of onions to acic (e.g. total amount of vinegar, lemon juice, etc) to be able to make the jam safe and shelf stable by boiling method (not pressure cooker method).
Any advice or websites out there that you all are aware of that can give me this information?
Thanks in advance,