CARAMELIZED ONION JAM
This savory jam is very good served with meats-we especially like it with venison. People who enjoy garlic and onions think it's terrific. -Vanessa Lambert, Sioux Falls, South Dakota
Provided by Taste of Home
Time 1h
Yield about 3-1/2 pints.
Number Of Ingredients 14
Steps:
- Remove papery outer skin from garlic (do not peel or separate cloves). Cut top off garlic bulbs; brush with oil. Wrap each bulb in heavy-duty foil. Bake at 425° 30-35 minutes or until softened. Cool 10-15 minutes. , In a Dutch oven, saute onions in butter 30-40 minutes or until lightly browned. Squeeze softened garlic into pan. Stir in cider vinegar, lemon juice, balsamic vinegar, mustard, salt, pepper, ginger and cloves. Bring to a full rolling boil over high heat, stirring constantly. Gradually stir in sugar. Return to a boil for 3 minutes. Stir in pectin. Continue to boil 1 minute, stirring constantly. , Remove from heat; let stand for 3 minutes. Skim off foam. Ladle hot mixture into three hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight. , Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.,
Nutrition Facts : Calories 103 calories, Fat 1g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 52mg sodium, Carbohydrate 24g carbohydrate (22g sugars, Fiber 0 fiber), Protein 0 protein.
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