Balsamic Vinegar · Garlic · Jam · Onion · Pectin · Salt · Sugar · White Wine Vinegar

Onion Garlic Jam

I recently became obsessed with Stonewall Kitchen’s Roasted Garlic and Onion Jam. It’s great on pulled pork sandwiches, Parmesan toast, pizza, chicken, roasted vegetables, salads, baked fruit, everything! At almost 6 bucks for an itty bitty jar, I knew I had to try and see if I could make it at home.

This was my first attempt at making up a recipe, and it turned out beautifully! I have made fig jam before, so I knew the basics, and the rest I improvised. Beginner’s luck, definitely.

ONION GARLIC JAM
Adapted from Stonewall Kitchen

Ingredients
4 onions, roughly chopped
4 heads garlic
1/4 cup sugar and a little more to taste
1 box fruit pectin
1/3 cup balsamic vinegar
1/8 cup white wine vinegar
Olive oil
Salt to taste

Equipment
Cutting board
Chef knife
Kettle or small saucepan for boiling water
Medium stock pot
Spatula or wooden spoon
Aluminum foil
Small casserole or other oven safe dish

Separate your garlic into cloves. Rub off any excess paper skin, but leave most of it on. Place the cloves into a small casserole or oven-safe dish and drizzle with olive oil. Cover tightly with aluminum foil, place in a 400ºF oven,  and roast for about 30 minutes, until the cloves are buttery soft. (Alternatively, you can peel the cloves and put them in a small saucepan, cover them in oil, and let them sit on super low for about an hour. The bonus here is that you also get garlic-infused oil, which is great in vinaigrette or as as a dip for crusty bread.)

While the garlic is roasting, prepare your fruit pectin according to the box instructions.

When the garlic is roasted, squeeze the cloves out of their paper shells and chop or mash them up. Combine with the remaining ingredients (except the pectin!) in a cold stockpot. Bring to a boil, stirring constantly to avoid burning the onions, and reduce to a low simmer until the onions are melted, about 30 minutes.

Add the prepared pectin and bring the mixture back to a boil, stirring constantly. My jam began to thicken in about 5 minutes. This gelling reaction is between the acid and sugar, so having the correct proportion of these is important!

There you have it! When the jam looks like hot jam (a little more liquid-like than cold jam), pour it into a container and let it cool uncovered to room temperature, then in the fridge overnight.

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