Ingredients
2 T olive oil
6 cups chopped onions
4 jalapenos with stems and seeds, chopped
2 T minced garlic
2 tsp ground black pepper
4 2oz can anchovy fillets
1/2 tsp cloves
2 T salt
2 medium size lemons, skin and pith removed
4 cups dark corn syrup
2 cups Steen’s 100% pur cane syrup
1/2 gallon distilled white vinegar
4 cups water
1/4 lb fresh horseradish, peeled and grated (about 3 cups)
Preparation
Combine the oil, onions and jalapenos in a large heavy stockpot over high heat. Cook, stirring, until slighly soft, 2 to 3 minutes. Add the remaining ingredients and bring to a boil. Reduce the meat to medium low and simmer, stirring occasionally, until the mixture barely coats a wooden spoon, about 6 hours. Strain through a fine mesh strainer.
Spoon the hot mixture into 3 hot sterilized pint size jars, filling to 1/2 inch of the top. with a clean, damp cloth, wipe the rim and fit with a hot sterilized lid. Tighly screw on the metal ring. Place jars on a rack, without their touching one another, in a deep canning kettle with boiling water to cover by 1 inch. Cover the kettle and boil for 15 minutes.
