If canning, prepare your hot water bath and heat the jars.

Wash the scapes with clean water, drain, and chop. Use a food processor or blender to puree or finely chop the scapes. 

Measure three cups of chopped scapes and place in a medium non-reactive saucepan or stock pot.

Add 1 cup of wine and stir to combine.

Over medium-high heat, cook the scapes and wine, bringing the mixture to a boil.

Cover and simmer gently for 3 to 5 minutes, until the scapes are thoroughly cooked, stirring occasionally to prevent sticking.

Measure 3½ cups sugar and set aside. Do not add the sugar yet!

Add ½ cup of vinegar and the spices to the scape mixture and stir to combine.

Add the package of pectin to the scape mixture, stirring constantly until pectin is dissolved.

Over high heat, continue to stir the mixture until it has reached a full rolling boil, which is a boil that will not stop as you stir it.

Add the premeasured sugar to the boiling mixture and stir to dissolve.

Return the mixture to a full rolling boil, and boil hard for 1 minute, stirring constantly.

Remove the pan from the heat and skim off any foam if desired.

Working quickly, pour or ladle the hot jam into prepared hot jars, leaving ¼” headspace at the top of the jars. Use a rubber spatula or silicone utensil to remove any air bubbles from the filled jars. Add additional jam if necessary to maintain the ¼” headspace.

Wipe the rims of the jars with a damp, clean cloth and apply the 2-part canning lids.

Preserve the jam using a hot water bath canning method for 10 minutes (or 15 minutes if above 6,000 feet in elevation).

After processing, turn off the heat and leave jars in the canner, uncovered, for 5 minutes. Remove the jars from the canner and let them cool for 12-24 hours, then check that the jars are sealed. Refrigerate any unsealed jars.

Sealed red onion jam will retain peak quality for up to 18 months stored in a cool, dry place or pantry. Refrigerate the jam once opened.