Garlic and onion jam

large_cowgirl_cheese_mt_tamThe first time I tasted Stonewall Kitchen’s Garlic and Onion Jam I knew I’d have to find a way to replicate it at home because it would cost too much to buy a steady supply. This recipe isn’t a perfect copy but it works for me. Cheese lovers will find this a perfect partner with any cheese but especially soft, buttery or slightly pungent types like brie or chevrè. On Mother’s Day my daughter gifted me a round of Cowgirl Creamery’s Mt. Tam, just in time for pairing with a new batch of jam.

Though the favored onions for this recipe are sweet ones such as Vidalias or Walla Wallas, you can use any kind. The flavor will be slightly different but some experimenting will help you determine the variety you like best. I used yellow storage onions because we had a rainy, windy day not very good for anything else and that’s what was on the shelf. I always keep roasted garlic paste in the refrigerator so I used that, but it’s better with freshly roasted garlic cloves instead of paste so you get some small chunks of garlic.

You’ll use two kinds of vinegar. Along with the apple cider vinegar try a flavored balsamic variety like mission fig or pomegranate instead of plain balsamic. A blend of white and brown sugar lends a more nuanced flavor than only granulated sugar. You can use ground ginger but grating fresh ginger and letting it cook with the onions and garlic gives a brighter, fresher taste.

This makes about 7-8 cups of jam. Mine was softer than I’d like, so I’m recommending 5 minutes of boiling (instead of 3 like I did) after sugar is added. Process in a boiling water bath for 10 minutes for shelf-stable, or ladle into jars, cover and cool, then store in the refrigerator.

– Joan, 29 May 2020

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Garlic and onion jam

  • 4 whole garlic heads, or 6 tablespoons garlic paste
  • 5 cups onions, chopped or thinly sliced, from about 1½ pounds of onions
  • ¼ cup butter
  • ¾ cup apple cider vinegar
  • ½ cup lemon juice
  • ¼ cup balsamic or flavored balsamic vinegar
  • 1 tablespoon fresh ginger, peeled and grated or ½ teaspoon ground ginger
  • 1½ teaspoons Colman’s English mustardDSC_0091
  • 1 teaspoon salt
  • ¾ teaspoon white pepper
  • ¼ teaspoon ground cloves
  • 5 cups (960 grams) granulated sugar
  • 1 cup (192 grams) light brown sugar
  • 1 3-oz. pouch liquid fruit pectin

Roast the garlic by cutting off the tops of the heads, placing in a heavy pan and drizzling with a couple of tablespoons of olive oil. Cover tightly and bake at 350°F for 45 minutes. Allow to cool 10-15 minutes before removing the cover. When cool enough to handle, squeeze the cloves from their papery husks. Coarsely smash some of the cloves and set aside. (This step can be done a day or two before making the jam.)

Chop or thinly slice the onions. Melt the butter in a large, heavy Dutch oven and cook onions over medium heat, stirring often, until they’re lightly browned, about 30-40 minutes.

While the onions are cooking mix together vinegars, lemon juice, ginger, mustard, salt, pepper, and cloves and set aside. Stir together the granulated and brown sugars and set aside.

When onions are lightly browned, stir in the roasted garlic and the vinegar mixture. Turn heat up to medium high and bring to a rolling boil (one that cannot be stirred down), stirring frequently to prevent sticking. Gradually add the sugar and bring back to a full rolling boil. Boil for 5 minutes. Add pectin and boil for 1 minute more, stirring constantly, making sure the pectin breaks up and dissolves completely. Remove from heat and allow to sit for a few minutes, then skim off any foam. Ladle into clean, hot jars and either process in a boiling water bath for 10 minutes, or cover jars and allow them to cool before refrigerating.

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