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Roasted Garlic and Onion Jam
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5 from 2 votes

Roasted Garlic Onion Jam

Roasted Garlic and Onion Jam takes on a combination of sweet and savory flavors, ideal on sourdough or part of your next charcuterie board.
Course Condiment
Cuisine American
Keyword Apple Brandy Jam, onion jam, roasted garlic, savory jam
Prep Time 30 minutes
Cook Time 20 minutes
Water bath: 10 minutes
Total Time 1 hour
Servings 4 half pints
Author Sheryl


  • Water Bath Canner
  • canning jars, lids and rings


  • 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


  • 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


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