Roasted Garlic & Onion Jam

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Roasted Garlic and onion jam is a spread that can be used in multiple ways. For instance, I like to smear it over toast for a quick and simple snack, but it can also be paired with a fried egg or served over potatoes. No matter how you use it, this savory jam adds a unique and delicious twist in flavor, and makes a great gift for your friends and family.

Roasted Garlic & Onion Jam
• 3 large red onions
• 3 heads of garlic, roasted
• 4 tablespoons brown sugar
• 4 tablespoons balsamic vinegar
• Water

Cut off the very tops of the heads of garlic and discard. Drizzle olive oil over the exposed cloves, and roast in the oven for 30-40 minutes, or until soft. Let cool. Squeeze roasted garlic cloves into a small bowl and set aside.

Cut your onions in half and peel. Discard the ends, and slice into ¼ inch pieces. Coat a large skillet with 1 tablespoon olive oil or butter, and warm over medium heat. Add the onion slices and cover. Let cook until translucent and soft, stirring occasionally (about 15 minutes).

Add the sugar and cover. Cook for another 20 minutes until the onions are golden brown.

Add ¼ cup water and stir. Cover and cook again until dark brown (20-30 minutes).

Add balsamic vinegar, roasted garlic cloves, and ¼ cup water. Continue cooking until the liquid has been absorbed (10 minutes).

Turn off the heat and cool. Transfer to jars or an airtight container and store in the refrigerator for 1 week.

Recipe adapted from Danielle Michalski from Food.com.


To package my onion jam, I used half-pint jars with regular sized lids and bands. I covered the lid with a 2” personalized circle label in the style Rustic, and tied a fancy diamond hang tag around the top in the same style with a bit of twine.

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Lindsay (129 Posts)

Lindsay is a writer/blogger from Oregon who loves crafting, cooking, gardening, and simple living. You can find her writing about all of this and more on her blog A Wooden Nest.


Comments

  1. Teresa Seamann says

    I used to buy Roasted Garlic and Onion Jam from Stonewall Kitchen until I found this recipe. I love this jam. I use it for cooking, on toast, on mashed potatos ( so much better than gravy), and many other things. So glad I found the recipe and it taste better than Stonewalls.

  2. says

    Hey Roxana,

    The source this recipe was adapted from doesn’t mention anything about water bath canning, so I wouldn’t try. I’m not sure about the pH levels of the onions combined with the rest of the ingredients. You may be able to find a recipe elsewhere that’s safe, but make sure you trust the source.

    Hope that helps!

    Lindsay

  3. says

    I just cleaned up the kitchen from making this. It is SO delicious! Thanks for sharing the recipe…it isn’t going to last long, though…I may just eat it right from the jar!!

  4. Lindsay says

    Hi, I’ve made this twice now….delicious!!!

    The second time I made it, I used smoked garlic as I had some spare, it’s amazing!,

    Thank you for sharing, it’s something I will make over and over again :-)

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