This is a delicious savory onion jam which is great served with meats, especially beef. With the addition of the roasted garlic, this jam will become a family favorite to serve alongside your roast beef sandwiches, burgers or Sunday roast.
4 whole garlic bulbs
1 t. canola oil
5 cups chopped sweet onions (about 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 t. ground mustard
3/4 t. white pepper
1 t. salt
1/4 t. ground cloves
1/2 t. ground ginger
6 cups sugar
1 pouch (3 oz.) liquid fruit pectin
Remove papery outer skin from garlic (do not peel or separate cloves). Cut off top of garlic bulbs; brush with oil. Wrap the bulbs in heavy duty foil. Bake at 425 degrees 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, cloves and ginger.
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 heat. Let stand 3 minutes. Skim off foam. Pour hot mixture into hot jars, leaving 1/4 in headspace. Adjust lids and rings. Process for 10 minutes in a boiling water bath.
Makes about 3 1/2 pints.
From Taste of Home