Sweet Caramelized Onion Jam

Alan’s Caramelized Onion Jam

Ingredients

6 Sweet Onions, thinly sliced (Colossal Sweet, Vidalia, Walla Walla, Maui)

6 Cloves Garlic, roasted
½ cup Virgin Olive Oil
2 TBSP Unsalted Butter
¼ packed cup Brown Sugar plus 2 heaping TBSP
¼ cup Balsamic Vinegar
½ cup Apple Cider Vinegar
¼ cup Honey or Blue Agave
1 TBSP Molasses
1 tea ground all spice
1 tea ground ginger
1 tea ground cloves
Sea Salt and Cracked Black Pepper, to taste
1 package fruit pectin (3 oz liquid)

Directions

Peal garlic cloves and place on sheet of tin foil with splash of olive oil, dab of butter, sprinkle of sugar, grind of sea salt and grind of black pepper.  Fold foil into packet and place in oven (indirect heat grill) at 400 for 45 minutes.  Set aside.

Heat olive oil and butter in large dutch oven over medium heat with 2 tablespoons brown sugar.  After sugar melts, add the roasted garlic and onion slices to the pan, season with salt & pepper,  cover and cook for 30 – 40 minutes (until onions are very tender and caramelized) stirring occasionally. 

Add balsamic vinegar, apple cider vinegar, honey / blue agave, and spices to the dutch oven and bring to a boil.  Slowly add the brown sugar, stirring constantly, until completely integrated (3 to 5 minutes).  Add pectin and boil for one minute, constantly stirring. 

Remove from heat and let stand for 3 minutes. Place mixture into jars leaving a bit of space at the top.  Seal with lids using canning method of your choice.