Onion Garlic Jam

deenagoodale
Bronze Post Medal for All Time! 221 Posts

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

Yield: 1 jar

Ingredients:

• 2 cups chopped red onions or white onions
• 3 Tbsp butter or margarine
• 1/2 cup minced garlic
• few drops olive oil
• 3 Tbsp balsamic vinegar
• 2 Tbsp water
• 2 Tbsp brown sugar
• 1/2 tsp salt
• 1/4 tsp red pepper flakes

Steps:

1. Roast 1/2 cup minced garlic. I never buy fresh garlic and always have a jar of minced garlic. To roast jarred garlic, drain the garlic and spread in a thin layer on a baking pan. Add a few drops of olive oil over the top to assist with the browning. Roast in a 350 degree F oven until browned.

 
2. In a large frying pan, heat the butter or margarine over medium heat until melted. Add 2 cups onions, chopped. Cook 15 minutes or until softened and starting to brown, stirring occasionally.Add roasted garlic, vinegar, brown sugar, water, salt, and crushed red pepper to onion mixture. Cook, uncovered, 5 minutes or until thickened. Let cool.

 
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3. This can be served with meat or poultry that needs a little pizzazz or you can spread the jam over toast and melt cheese on top.

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Anonymous

September 29, 20200 found this helpful

I wonder if you can can this ?

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Jess
Silver Post Medal for All Time! 267 Posts

September 30, 20200 found this helpful

Yes, you should be able to can it, using a pressure cooker. I think it would be too low acid to be water bath canned safely.

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deenagoodale
Bronze Post Medal for All Time! 221 Posts

September 30, 20200 found this helpful

I would think so. I made bacon jam and canned it.

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Shersletters9

September 29, 20210 found this helpful

You may want to rethink your statement "too low acid for water bath canning ". I cold water bath EVERYTHING and never heard that before.

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Carrots, potatoes, green beans don't have acid!?!?!

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Jess
Silver Post Medal for All Time! 267 Posts

September 29, 20210 found this helpful

I'm sorry but water bath canning is not recommended due to the risk of botulism. Here is a quote from the link I posted below. I'm also including a link to the National Center for Home Food Preservation which has the same advice.

"Pressure canning is the only safe method for home canning vegetables. Vegetables and meats are low- acid foods and must be canned in a pressure canner at the appropriate pressure for the correct amount of time to guarantee their safety.

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Deadly foodborne illness can occur when low-acid vegetables and meats are not properly preserved."

www.aces.edu/.../#:~:text=Pressure%20canning%20is....

nchfp.uga.edu/.../can_home.html

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Cindy

September 24, 20210 found this helpful

This sounds great. I keep a jar of roasted chopped garlic in the fridge. I think I bought it at Aldi.

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