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
- 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
- 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° 30-35 minutes or until softened. Cool 10-15 minutes.
- In a Dutch oven, saute onions in butter 30-40 minutes or until lightly browned. Squeeze softened garlic into pan. Stir in cider vinegar, lemon juice, balsamic vinegar, mustard, salt, pepper, ginger and cloves. Bring to a full rolling boil over high heat, stirring constantly. Gradually stir in sugar. Return to a boil for 3 minutes. Stir in pectin. Continue to boil 1 minute, stirring constantly.
- Remove from heat; let stand for 3 minutes. Skim off foam. Ladle hot mixture into three hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight.
- Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool. Yield: about 3-1/2 pints.
Originally published as Caramelized Onion Jam in Taste of Home August/September 2005, p 37
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