Roasted Garlic Onion Jam

Roasted Garlic Onion Jam takes on a combination of sweet and savory flavors, ideal on sourdough or part of your next charcuterie board.

Stonewall Kitchen makes an incredible roasted garlic and onion jam. You might be able to find it in the peanut butter/jam aisle at your local supermarket. I recently came across Stonewall Kitchen Roasted Garlic and Onion Jam in my supermarket – at $7.49 for a jar, I was determined to make it myself at home.

With a quick glance of the ingredients, I knew it was something I could easily replicate at home. And just a few short hours later, this jam was created.

What does Roasted Garlic Onion Jam Taste Like?

When you think of jam, you probably don’t think of garlic and onion as a potential variety. But in all honesty, roasted garlic and onion is a savory jam that’s perfect when spread on toasted sourdough…

Or, add as a topping to cream cheese on your favorite sourdough crackers. 

If you love grilling burgers, you might even want to add it to your next burger fresh off the grill. It’s definitely a unique, savory flavor that comes together very easily.

Roasted Garlic Onion Jam comes together with:

• 2 bulbs of roasted garlic
• 3 yellow onions, sliced thin
• balsamic vinegar
• granulated sugar
• lemon juice & water
• and low sugar pectin

Roasted Garlic Onion Jam

Get started on this jam by roasted two bulbs of garlic. I usually wrap each bulb in a little foil and toss in the oven at 350 degrees F for 30-45 minutes until soft.

Once roasted, allow to cool. Then squeeze the roasted garlic out of the bulb and into a deep bottom pot on the stovetop. Add in the sliced onions, balsamic vinegar, water, and pectin, and bring to a full boil. 

Reduce the heat and add the sugar, stirring in until dissolved. 

Return the mixture to a rolling boil and maintain at that boil until the mixture reaches 220 degrees F (that’s the setting temperature for the jam).  Immediately ladle jam into hot, sterilized, half pint canning jars. Allow 1/4 inch headspace per jar. Wipe jar rims and adjust lids. Process in a hot water bath for 10 minutes (start timing when water starts to boil).

Remove jars from canner; cool on counter or wire rack. As jars cool, they will seal (you will hear them “ping”). Jars may take up to 24 hours to seal – once sealed, lids will not bounce back when pushed down. Recipe makes 4 half pints

Suggestions for Sterilizing Jars

There are several options for sterilizing jars:

• place canning jars, lids and rings in your convection oven at 215 degrees until they are ready to be filled
• or, opt to place the canning jars, lids and rings in your water bath canner as the water comes to a boil, and remove them just before they are ready to be filled

Adjustments for Altitude:

Looking for more recipes? Try any of these:

• Very Best Bacon Jam
• Strawberry Thyme Jam
• Blackberry Apple Jam
• Old Fashioned Corn on the Cob Jelly
• Pine Needle Jelly
• Lavender Jelly

Did you make this yummy savory jam? If you did, please take a second to rate the recipe and leave a comment.