Onion Garlic Jam
Source of Recipe
We had this on a sandwich when I was in Bend, Oregon
Recipe Introduction
My Niece Brandy and I went to lunch at one of her favorite places and the sandwich I had, had this amazing jam on it.
List of Ingredients
6 tablespoons olive oil
8 yellow onions, coarsely chopped (I prefer Vidalias, in season)
3-4 cloves garlic, minced
1 cup sugar
1/2 cup balsamic vinegar
1/2 cup brandy
1/2 cup honey
Several sprigs rosemary, still on the stem (I tie them together so they’re easily removed)
1 teaspoon salt
1/2 teaspoon pepper
Recipe
Directions
Warm up the olive oil over medium-high heat in a large Dutch oven. Throw in the onions and toss them around until they start to get clear.
Lower the temperature to medium-low and let them cook down, stirring occasionally, a good 90 minutes or until they’re all rich and brown and your house smells amazing. This is your sign that it’s time to get your big canning pot ready and boil at least enough water to cover the jars with an inch or two to spare.
Add the minced garlic and let it brown a bit. Stir in the rest of the ingredients and let them reduce.
A good way to know when they’re ready is to put a small plate in the freezer for about 10 minutes. Put a spoonful of the jam mixture on the cold plate and put it back in the freezer for another 2 minutes. Take the plate out and tilt it to check the jam’s consistency. If it looks like jam does, it’s ready to go. If it’s still watery, you need to cook it down some more.
When it’s ready to go, take out the bundle of rosemary and discard. Fill your jars to within 1/4 inch of the top, then wipe the edges with a wet cloth. Put on lids and rings, and process in hot water for a good 10 minutes.
This recipe makes six half-pint jelly jars, with a bit left over that you can put in the fridge — but that won’t last long, so eat up!
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