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:
- 1,001 – 3,000 feet: 10 minutes
- 3,001 to 6,000 feet: additional 15 minutes
- 6,001 to 8,000 feet: additional 20 minutes
- 8,001 to 10,000 feet: 25 minutes
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.
Roasted Garlic Onion Jam
Equipment
- Water Bath Canner
- canning jars, lids and rings
Ingredients
- 2 bulbs garlic
- 3 yellow onions sliced thin
- 1/4 C balsamic vinegar
- 1 C water
- 1 pkg low sugar pectin
- 4 C granulated sugar
Instructions
- Cover each garlic bulb in aluminum foil and bake at 350 degrees F for 30-45 minutes or until successfully roasted (the garlic will be soft).
- Squeeze the roasted garlic into a deep, heavy bottomed pot. Toss in the sliced onions, balsamic vinegar, water, and pectin. Stir well.
- Bring the contents of the pot to a full rolling boil.
- Stir in the sugar, and return the mixture to a full rolling boil that reaches a temp of 220 degrees F. Boil hard for 2 minutes, stirring constantly. Remove from heat. Skim off any foam with a metal spoon.
- 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 water bath; 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
Notes
Adjustments for altitude:
- 1,001 – 3,000 feet: 10 minutes
- 3,001 to 6,000 feet: additional 15 minutes
- 6,001 to 8,000 feet: additional 20 minutes
- 8,001 to 10,000 feet: 25 minutes
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