Fleur de Lis

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Friday, August 23, 2013

Caramelized Onion Jam



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

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