Good Muse

Here is another onion recipe from one of the canning forums. If you haven't tried caramalized onions, you are missing out.  They are great on sandwiches or to serve with cheese platters. You'll be amazed at the subtle taste of the savory jams.

Caramelized Onion and Garlic Jam

This savory jam is very good served with meats.

4 whole garlic bulbs
1 tsp vegetable oil
5 cups chopped sweet onions (about 1 1/2 pounds)
1/4 cup butter, cubed
3/4 cup cider vinegar
1/2 cup lemon juice
1/4 cup balsamic vinegar
1 1/2 tsp ground mustard
1 tsp salt
3/4 tsp white pepper
1/2 tsp ground ginger
1/4 tsp ground cloves
6 cups sugar
1 pouch liquid fruit pectin

Remove papery outer skin from garlic (do not peel or separate cloves).
Cut top off garlic bulbs; brush with oil. Wrap each bulb in heavy duty
foil. Bake at 425 degrees F. for 30 to 35 minutes or until softened.
Cool for 10 to 15 minutes.

In a Dutch oven, sauté onions in butter for 30-40 minutes or until
lightly browned. Squeeze softened garlic into pan. Stir in the cider
vinegar, lemon juice, balsamic vinegar, mustard, salt, pepper, ginger
and cloves. Bring to a rolling boil.
Gradually add sugar, stirring constantly. Return to a boil for 3 minutes.

Add pectin; bring to a full rolling boil. Boil for 1 minute, stirring
constantly. Remove from the heat; let stand for 3 minutes. Skim off
foam. Pour hot mixture into hot jars, leaving 1/4 inch headspace. Adjust
caps. Process for 10 minutes in a boiling water bath. Adjust time
according to altitude.

Yield: about 7 half pints