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Caramelized Onion Jam Recipe

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This savory jam is very good served with meats—we especially like it with venison. People who enjoy garlic and onions think it’s terrific. —Vanessa Lambert, Sioux Falls, South Dakota

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Caramelized Onion Jam Recipe

Prep: 50 min. Process: 10 min. + standing

Yield: 56 Servings

50 10 60

Ingredients

4 whole garlic bulbs
1 teaspoon canola oil
5 cups chopped sweet onions (1-1/2 pounds)
1/4 cup butter, cubed
3/4 cup cider vinegar
1/2 cup bottled lemon juice
1/4 cup balsamic vinegar
1-1/2 teaspoons ground mustard
1 teaspoon salt
3/4 teaspoon white pepper
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
6 cups sugar
1 pouch (3 ounces) liquid fruit pectin

Directions

Remove papery outer skin from garlic (do not peel or separate cloves). Cut top off garlic bulbs; brush with oil. Wrap each bulb in heavy-duty foil. Bake at 425° for 30-35 minutes or until softened. Cool for 10-15 minutes.
In a Dutch oven, saute onions in butter for 30-40 minutes or until lightly browned. Squeeze softened garlic into pan. Stir in the cider vinegar, lemon juice, balsamic vinegar, mustard, salt, pepper, ginger and cloves. 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. Process for 10 minutes in a boiling-water bath. Yield: about 3-1/2 pints.

Nutritional Facts 1 serving (2 tablespoons) equals 103 calories, 1 g fat (1 g saturated fat), 2 mg cholesterol, 52 mg sodium, 24 g carbohydrate, trace fiber, trace protein.

Originally published as Caramelized Onion Jam in Taste of Home August/September 2005, p 37

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