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Caramelized Onion Jam

Total Time

Prep: 50 min. + cooling Process: 10 min.

Makes

about 3-1/2 pints

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
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Ingredients

  • 4 whole garlic bulbs
  • 1 teaspoon canola oil
  • 1/4 cup butter, cubed
  • 5 cups chopped sweet onions (1-1/2 pounds)
  • 3/4 cup cider vinegar
  • 1/2 cup bottled 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 pouch (3 ounces) liquid fruit pectin

Directions

  1. Preheat oven to 425°. 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. Place on a baking sheet. Bake until softened, 30-35 minutes. Cool 10-15 minutes.
  2. In a Dutch oven, heat butter over medium heat. Add onions; cook and stir until softened, 6-8 minutes. Reduce heat to medium-low; cook until deep golden brown, 30-40 minutes, stirring occasionally.
  3. Squeeze softened garlic into Dutch oven. Stir in cider vinegar, lemon juice, balsamic vinegar, mustard, salt, pepper, ginger and cloves. Bring to a rolling boil. Gradually stir in sugar. Return to a boil for 3 minutes. Stir in pectin. Continue to boil 1 minute, stirring constantly.
  4. Remove from heat; let stand for 3 minutes. Skim off foam. Ladle hot mixture into 3 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.
  5. 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

2 tablespoons: 103 calories, 1g fat (1g saturated fat), 2mg cholesterol, 52mg sodium, 24g carbohydrate (22g sugars, 0 fiber), 0 protein.

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