Savory Carrot, Onion and Horseradish Jam

3 pints

¼ cup grape seed oil 6 cups chopped red onion (about 5 medium onions) 6 cups chopped white onion (5 medium onions) 2 Tablespoons minced fresh chervil 1 Tablespoon minced fresh thyme 1½ lemon pepper 2 cups rough chopped peeled carrots ½ cup maple syrup ¼ cup horseradish sauce 2 tablespoons fresh lime juice

In a large (approx. 6 quart) stock pot heat oil over medium high heat. Add all chopped onions, minced chervil, minced thyme, and lemon pepper. Reduce heat to medium cook for 30 minutes or until liquid has evaporated stirring occasionally. Add chopped carrots, maple syrup, and horseradish. Reduce heat to simmer, uncovered for 50 minutes or until mixture is thickened stirring occasionally. Remove from heat. Cool for 30 minutes. Place mixture into refrigerator containers. Will last for at least 6 weeks in refrigerator.