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Caramelized Onion Jam

 Caramelized Onion Jam
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
56 ServingsPrep: 50 min. Process: 10 min. + standing

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

2 of 2

Caramelized Onion Jam (continued)

Directions (continued)

  • 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.