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.
Servings 4 half pints
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