Caramelized Onion Jam Recipe

4.5 3 3
Caramelized Onion Jam Recipe
Caramelized Onion Jam Recipe photo by Taste of Home
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Caramelized Onion Jam Recipe

Read Reviews
4.5 3 3
Publisher Photo
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
Recommended: Fig Recipes
MAKES:
56 servings
TOTAL TIME:
Prep: 50 min. Process: 10 min. + standing
MAKES:
56 servings
TOTAL TIME:
Prep: 50 min. Process: 10 min. + standing

Ingredients

  • 4 whole garlic bulbs
  • 1 teaspoon vegetable oil
  • 5 cups chopped sweet onions (1-1/2 pounds)
  • 1/4 cup butter, cubed
  • 3/4 cup cider vinegar
  • 1/2 cup 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 1/2-in. headspace. Adjust caps. Process for 10 minutes in a boiling-water bath. Yield: about 3-1/2 pints.
Originally published as Caramelized Onion Jam in Taste of Home August/September 2005, p 37

Nutritional Facts

2 tablespoons: 103 calories, 1g fat (1g saturated fat), 2mg cholesterol, 52mg sodium, 24g carbohydrate (22g sugars, 0 fiber), 0 protein.

  • 4 whole garlic bulbs
  • 1 teaspoon vegetable oil
  • 5 cups chopped sweet onions (1-1/2 pounds)
  • 1/4 cup butter, cubed
  • 3/4 cup cider vinegar
  • 1/2 cup 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° for 30-35 minutes or until softened. Cool for 10-15 minutes.
  2. 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.
  3. 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 1/2-in. headspace. Adjust caps. Process for 10 minutes in a boiling-water bath. 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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Hazelnutbutter User ID: 7303098 129354
Reviewed Jun. 14, 2013

"I thought this was too sweet! I was hoping for something a little more on the savory side. I will made again with a lot less sugar."

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rowan12876 User ID: 6765554 149269
Reviewed Jul. 8, 2012

"Super yummy..... My whole family loves it... I am makeing it agian next weekend. AND... will make it for my Christmas baskets.."

MY REVIEW
craftyrad User ID: 1243776 60197
Reviewed Jan. 8, 2011

"Love this jam! I put some on Brie and baked it -- outstanding. It's great on cream cheese also."

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