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