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Prep Time: 50 Minutes Cook Time: 0 Minutes |
Ready In: 50 Minutes Servings: 56 |
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This savory jam is very good served with meatsâwe especially like it with venison. People who enjoy garlic and onions think itâs terrific. âVanessa Lambert, Sioux Falls, South Dakota Ingredients:
4 whole garlic bulbs |
1 teaspoon canola oil |
5 cups chopped sweet onions (1-1/2 pounds) |
1/4 cup butter, cubed |
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. 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° for 30-35 minutes or until softened. Cool for 10-15 minutes.
2. In a Dutch oven, saute onions in butter for 30-40 minutes or until lightly browned. Squeeze softened garlic into pan. Stir in the cider vinegar, lemon juice, balsamic vinegar, mustard, salt, pepper, ginger and cloves. Bring to a rolling boil. Gradually add sugar, stirring constantly. Return to a boil for 3 minutes.
3. Add pectin; bring to a full rolling boil. Boil for 1 minute, stirring constantly. Remove from the heat; let stand for 3 minutes. Skim off foam. Pour hot mixture into hot jars, leaving 1/4-in. headspace. Adjust caps. Process for 10 minutes in a boiling-water bath. Yield: about 3-1/2 pints.
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