Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2        Tablespoons  olive oil
  6               cups  onions -- coarsely chopped
  4                     jalapenos with stems and seeds (3/4 cup) -- chopped
  2        Tablespoons  minced garlic
  2          teaspoons  Freshly ground black pepper
  4               cans  anchovy fillets -- ( 2oz. Each)
     1/2      teaspoon  whole cloves
  2        Tablespoons  salt
  2              whole  medium sized lemons -- skin & pith removed
  4               cups  dark corn syrup
  2               cups  Steen's 100 % Pure Cane Syrup
  2             quarts  Distilled white vinegar
  4               cups  water
     3/4         pound  fresh horseradish (about 3 cups) -- peeled & grated

Preparation:

Combine oil, onions, and jalapenos in a large heavy stockpot over high heat. Sauté for 2 to 3 minutes, or until slightly soft. Add the garlic, pepper, anchovy fillets, cloves, salt, lemons, corn syrup, cane syrup, vinegar, water and horseradish and bring to a boil. Reduce the heat and simmer, stirring occasionally, for about 6 hours, or until the mixture barely coats a wooden spoon. Strain. Spoon hot mixture into 3 hot sterilized pint-size jars, filling to within 1/2 inch of the top. With a clean damp towel, wipe the rim and fit with a hot lid. Tightly screw on the metal ring. Process in a hot-water bath. For 15 minutes. Using tongs, remove the jars, place on a towel and let cool. Test the seals. Tighten the rings. Store in a cool, dark place. Let age for at least 2 weeks before using. Can be stored in the refrigerator in a covered jar or bottle indefinitely. Refrigerate after opening.

Nutritional Information:

4375 Calories (kcal); 30g Total Fat; (5% calories from fat); 17g Protein; 1096g Carbohydrate; 14mg Cholesterol; 15475mg Sodium