In a large sauce pan, combine the onions, vinegars, and wine. Toss in the sprigs of thyme or rosemary. Bring to a boil over medium heat, and then reduce the heat and let simmer, stirring occasionally, until the onions are tender. Remove the herbs and stir in the pectin. Bring to a boil. Stir in the sugars and let boil one minute longer. Remove the pot from the heat.

Prepare your canning supplies. Bring the temperature of the glass jars up by processing them in hot water for several minutes, and heat a few cups of water in a small saucepan for the lids.

Ladle the hot jam into the hot jars, leaving 1/4″ headspace. Place the lids and bands on top, screwing on the bands just until fingertip-tight. Place the full jars back into the boiling water and process 15 minutes. Allow the jars to sit in the canner 5 minutes with the heat and lid off. Remove from the water and place the jars on a towel. Let the jars cool. The seals should suck down.