Roasted Garlic & Onion Jam — FarmPal

Canning recipe yielding 4-5 half-pints. Stores for 12 months.

Method
canning
Yield
4-5 half-pints
Storage
12 months
Difficulty
intermediate

Ingredients

  • •3 lbs sweet onions (Vidalia or Walla Walla), thinly sliced
  • •2 heads garlic, roasted and mashed
  • •1/3 cup olive oil
  • •1/2 cup balsamic vinegar
  • •1/3 cup brown sugar
  • •1 tablespoon fresh thyme
  • •1 teaspoon salt
  • •1/2 teaspoon black pepper

Instructions

  1. 1Roast garlic: cut tops off heads, drizzle with oil, wrap in foil, bake 400°F for 40 minutes
  2. 2Squeeze soft roasted garlic cloves from skins, mash into paste
  3. 3Heat olive oil in large heavy skillet over medium heat
  4. 4Add sliced onions and salt, cook slowly 30-40 minutes, stirring every 5 minutes
  5. 5Onions should be deeply golden and jammy do not rush by raising heat
  6. 6Add roasted garlic paste, balsamic vinegar, brown sugar, thyme, and pepper
  7. 7Continue cooking 15-20 minutes until thick and spreadable
  8. 8Mixture should coat the back of a spoon without running
  9. 9Ladle hot jam into hot half-pint jars leaving 1/2 inch headspace
  10. 10Process 10 minutes in boiling water bath
  11. 11Outstanding on burgers, crostini, grilled meats, or as a cheese-board condiment