Roasted Garlic and Onion Jam

• Vegetarian
• Gluten free

• Produce

  • 4 heads Garlic
  • 1/2 tsp Ginger, ground
  • 5 cups Sweet onion

• Condiments

  • 1/4 cup Balsamic vinegar
  • 1/2 cup Lemon juice
  • 1 1/2 tsp Mustard, ground

• Baking & Spices

  • 1/4 tsp Cloves, ground
  • 1 package Liquid pectin
  • 1 tsp Salt
  • 6 cups Sugar
  • 3/4 tsp White pepper

• Oils & Vinegars

  • 3/4 cup Cider vinegar
  • 1 tsp Olive oil

• Dairy

  • 1/4 cup Butter

Found on fromthegardentable.com

Ingredients

• 4 heads of garlic
• 1 teaspoon of olive oil
• 5 cups sweet onion, chopped
• 1/4 cup butter
• 3/4 cup cider vinegar
• 1/2 cup lemon juice
• 1/4 cup balsamic vinegar
• 1 1/2 teaspoon ground mustard
• 1 teaspoon salt
• 3/4 teaspoon white pepper
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 6 cups sugar
• 1 package liquid pectin (3 oz)

Directions

• Preheat oven to 425 degrees. Remove papery outer layer from garlic. Cut the top half inch off of the top of bulb and brush with olive oil. Place in a loaf pan and cover tightly with foil. Bake in oven for 35 minutes. Let cool for 15 minutes. Prepare canner, jars and lids. In large pot, saute onions in butter over medium heat for 30-40 minutes, until lightly browned. Squeeze roasted garlic into pot and then add both vinegars, lemon juice, mustard, salt, pepper, ginger and clove. Stir well. Bring to a roiling boil and add in sugar, stirring constantly. Boil for 3 minutes. Add in pectin and return to a boil for 1 minute. Remove from heat. Let sit for 5 minutes and then remove foam.* Stir and then ladle into hot jars, leaving 1/4 inch head space. Remove air bubbles, wipe rims and affix lids. Process in a boiling water bath for 10 minutes. Remove from canner and let sit undisturbed for 24 hours.