Prep 20 mins
Cook 1 hr
A cerain "someone" (who is a jelly & jam expert!) has been after me to post this recipe for quite some time. After finding it in Saveur Magazine, we spent a morning making up a double batch. It was fun and the jam turned out to be "interesting". If you try it, let us know what you think.
- 4 heads garlic, whole, bulbs
- 1 teaspoon vegetable oil
- 5 cups sweet onions, chopped
- 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 (3 ounce) package liquid fruit pectin
- Remove papery outer skin from garlic bulbs, but do not peel or separate cloves.
- Cut the tops off of the bulbs and brush with vegetable oil.
- Wrap each bulb in foil and bake at 425 degrees for 35 minutes. Cool 15 minutes.
- In a Dutch oven, saute onions in butter for 30 to 40 minutes, until lightly browned.
- Squeeze softened garlic into pot and stir in both vinegars, lemon juice, mustard, salt, pepper, ginger and cloves.
- Bring to a rolling boil and gradually add sugar, stirring constantly, boiling for three minutes.
- Add pectin and boil for one minute more, stirring constantly.
- Remove pot from heat and let stand for three minutes. Skim off foam.
- Pour hot mixture into hot jars, leaving 1/2" of headspace.
- Adjust caps and process for 10 minutes in a boiling water bath.
Oh, yeah...this is some kinda tasty! When the sweet Vidalia onions hit the markets, I always buy far too many, so end up looking for ways to use them up. This is a GREAT savory-sweet jam. I spoon it over cream cheese for a quick appetizer with crackers, and everyone loves it!
I was disappointed in this recipe. It's extremely sweet, not what I would spread in a sandwich or on a pizza crust. It might be suitable for a ham glaze - I'm hoping I can salvage it that way.
This was so good! We tried a little last night with lamb sausages. I plan to make more for my friends and family. To save a trip to the store (and gas), I made a few substitutions. It turned out just fine. 1. I used a mixture of red, sweet and cooking onions that I had lying around. 2. I also only had one lemon, so I used 1/4 lemon juice and substituted additional balsamic for the remaining 1/4 cup. 3. I didn't use liquid fruit pectin. Instead, I prepared sur-jell per package directions (1 package + 3/4 water; rolling boil for one minute stirring constantly). Just substitute this for the liquid. No need to change any other steps.