Caramelized Onion Jam

Name: Caramelized Onion Jam
Prep time: 50 min
Cook time: 10 min
Total time: 60 min
Yield: about 3-1/2 pints.
Ingredients: 4 whole garlic bulbs; 1 teaspoon canola oil; 1/4 cup butter, cubed; 5 cups chopped sweet onions (1-1/2 pounds); 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

TOTAL TIME: Prep: 50 min. + cooling Process: 10 min. YIELD: about 3-1/2 pints.

This savory caramelized onion 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

Ingredients

4 whole garlic bulbs
1 teaspoon canola oil
1/4 cup butter, cubed
5 cups chopped sweet onions (1-1/2 pounds)
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

1. Preheat oven to 425°. 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. Place on a baking sheet. Bake until softened, 30-35 minutes. Cool 10-15 minutes.
2. In a Dutch oven, heat butter over medium heat. Add onions; cook and stir until softened, 6-8 minutes. Reduce heat to medium-low; cook until deep golden brown, 30-40 minutes, stirring occasionally.
3. Squeeze softened garlic into Dutch oven. Stir in cider vinegar, lemon juice, balsamic vinegar, mustard, salt, pepper, ginger and cloves. Bring to a rolling boil. Gradually stir in sugar. Return to a boil for 3 minutes. Stir in pectin. Continue to boil 1 minute, stirring constantly.
4. Remove from heat; let stand for 3 minutes. Skim off foam. Ladle hot mixture into 3 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.
5. 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.

Nutrition Facts

2 tablespoons: 104 calories, 1g fat (1g saturated fat), 2mg cholesterol, 50mg sodium, 24g carbohydrate (23g sugars, 0 fiber), 0 protein.