Roasted Garlic and Onion Jam

Summer has turned to autumn, quite suddenly it seems, and Thanksgiving is upon us. A new season and a bounty of new local seasonal foods have become plentiful. Carrots, squashes, pumpkin, turnips, potatoes, cranberries and many others that warm the body, are traditional choices that have graced Thanksgiving tables since the festival originated in North America. This year I decided to fancy up plain onions and garlic, so appetizers for our family gathering will be French bread, a selection of cheeses and garlic-onion jam.

This concoction idea was spurred by a sugary condiment I found on a grocery store shelf. Honey goes so well with garlic and this recipe has turned out amazing. I haven’t tried it yet but absolutely certain that this garlic onion jam slathered over a Brie wheel and baked, will be to die for.

  • 8-10 large garlic bulbs
  • 1 large white onion
  • 1 large red onion
  • ¼ cup balsamic vinegar
  • 1/8 cup tamari soy sauce
  • 1/3 cup balsamic vinegar
  • 1/3 cup cold water
  • 3 packets Knox unflavored gelatin
  • ½ cup boiling water
  • 1½ cups liquid honey

–Peel each individual garlic clove by lightly crushing it with the flat side of a vegetable cleaver. This breaks the outer skin away from the garlic flesh and makes it easier to remove after the end attached to the root system has been trimmed away with a paring knife. You will need about 3 cups of cloves before they are minced. Coarsely mince the garlic.
–Peel and finely dice the onions
–Place a piece of parchment paper in the bottom of a nine by twelve baking dish or broiler pan then add the onion and garlic.
–Add the tamari and first quarter-cup balsamic vinegar to the garlic and onion and mix until all is nicely coated.
–Spread the onion and garlic out evenly over the pan, cover with foil and roast at 400˚ in the oven or barbecue until tender; about 30 minutes. Be careful to not dry out the onions. The oven works well but the barbecue gives it that summery flavor.
–You should end up with about 4 cups volume of roasted onion and garlic for the following proportions.
–Stir together the one-third cup each of balsamic vinegar and water.
–Add the three packets of Knox gelatin and stir the crystals in until they have become a thick consistency.
–Pour the boiling water over the gelatin and stir about two minutes to be sure all crystals are well dissolved.
— Mix the roasted onion and garlic, gelatin combo and honey together and stir well until all is completely combined.

From here there are two choices. You can allow the jam to set as is and refrigerate to use in the near future or it can be preserved in jars for long-term use.

To preserve:

Gently boil the jam on the stovetop five minutes, spoon into hot sterilized jars and seal with two part lids that come directly out of boiling water. It is recommended to process the jars in a boiling water bath five minutes for a proper long-term seal.

Makes five to six 250ml jars.

Happy Thanksgiving!!