Peel and coarsely chop onions and garlic. Toss in crock pot with apple cider vinegar. Cook until onions look slightly clear and a few are lightly browned. You may need to add a bit of water to prevent the ACV from cooking completely off.

Once cooked, chop onions with hand blender—or semi-puree in food processor.

Stir in the cider vinegar (if not already used), lemon juice, balsamic vinegar, and spices. Bring to a rolling boil.

Gradually add sugar, stirring constantly. Return to a boil for 3 minutes.

Add pectin; bring to a full rolling boil. Boil for 1 minute, stirring constantly. Remove from the heat; let stand for 3 minutes. Skim off foam. Pour hot mixture into hot jars, leaving 1/4-in. headspace. Adjust caps. BWB 15 minutes.