Caramelized Onion Jam Recipe
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
- 1. 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.
- 2. 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.
- 3. 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.
- 4. 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.
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.
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