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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 8 |
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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. Ingredients:
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 |
Directions:
1. Remove papery outer skin from garlic bulbs, but do not peel or separate cloves.
2. Cut the tops off of the bulbs and brush with vegetable oil.
3. Wrap each bulb in foil and bake at 425 degrees for 35 minutes. Cool 15 minutes.
4. In a Dutch oven, saute onions in butter for 30 to 40 minutes, until lightly browned.
5. Squeeze softened garlic into pot and stir in both vinegars, lemon juice, mustard, salt, pepper, ginger and cloves.
6. Bring to a rolling boil and gradually add sugar, stirring constantly, boiling for three minutes.
7. Add pectin and boil for one minute more, stirring constantly.
8. Remove pot from heat and let stand for three minutes. Skim off foam.
9. Pour hot mixture into hot jars, leaving 1/2 of headspace.
10. Adjust caps and process for 10 minutes in a boiling water bath.
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