Jammin’ with Jaime: Caramelized Onion and Roasted Garlic Jam

Caramelized onion and roasted garlic jam recipe
As you may have noticed, as of late I am obsessed with jam and jelly making. Has it ever occurred to you that jam and jelly need not necessarily be sweet? No? Well, it has occurred to me. Trust me on this one! Savory jelly is mind-blowing! Here is a savory (yet semi-sweet) jam recipe that will surprise and delight even the most jaded of foodies.

roasted garlic jam recipe
This recipe for caramelized onion and roasted garlic jam is easy enough to execute and results in a truly unique experience for your toungue. A little bit sweet, but mostly savory, it’s perfect served with a stinky cheese plate and salty meats.

Caramelized onion jam recipe
Serve it at cocktail hour with crackers, smoked meats, and cheese (stinky, soft, or cream varieties work best) and red wine. Win!

onion and roasted garlic jam recipe
I gave you the full play-by-play with step-by-step photography on my Blackberry Basil Jam recipe, so this time I’m going to share my Caramelized Onion and Roasted Garlic Jam recipe after the jump…

This recipe makes about 32 ounces of jam, give or take based on the size of your onions and garlic.

Caramelized Onion and Roasted Garlic Jam Ingredients:
2 heads garlic
1 tea vegetable oil
3 red onions, chopped
1/4 cup butter
1/2 cup lemon juice
3/4 cup apple cider vinegar
1/4 cup balsamic vinegar
1 1/2 teaspoons ground mustard
1 teaspoon salt
3/4 teaspoons white pepper
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
6 cups sugar
3 tbls powdered pectin

Caramelized Onion and Roasted Garlic Jam Instructions:
I used my Ball® FreshTECH Automatic Jam & Jelly Maker, which is awesome, but you can also use your stove.

Peel and slice your onions into very thin strips.
Cut the tops of the garlic heads. Brush with oil, wrap in tin foil, and roast in the oven for 35-45 minutes at 400.
Heat the butter on medium high heat in a non-stick pan over the stove. Adjust to low heat and add the onions. Cook for 20-40 minutes until onions caramelize.
Remove the garlic from the oven and squeeze the pulp from the heads into a bowl.
Add the caramelized onions to the bowl.
Add balsamic vinegar, apple cider vinegar, lemon juice, ground mustard, salt, white pepper, ginger, and cloves.
Start setting up the jam by sprinkling the pectin powder on the bottom of your jam and jelly maker (or follow the stove instructions on your particular brand of pectin).
Add the onion-garlic mixture.
If using the jam maker, turn it on set to the jam setting. It will mix for four minutes until it beeps, then add the sugar. If not using the jam maker, follow the instructions on your pectin for when to add the sugar. This is usually right at the beginning.
Let the jam maker run and it will do all your stirring for you. If you are using the stove you just have to stand and stir.
When your jelly is done, skim the foam off the top and preserve by either placing in the fridge or freezing. Remember, the jelly won’t be “jelled” right off the stove/jam maker, it will need to set. Newbies to jam making sometimes get confused and think it will be perfectly done right off the stove, but it needs to cool first.

Caramelized onion and roasted garlic jam recipe




This looks deeeeelicious! I kind of think of “savory jams” as chutneys (which can lean pretty sweet, I suppose). This sounds like perfect fall food!


this looks fantastic! in fact my onions are caramelizing right now! is this supposed to have pectin in it though? its not listed in the ingredients but mentioned in the instructions?


I have never commented on a blog before, though I have read lots of inspiring ones…But this recipe…LOVE at first sight. Looks wonderful!!!! Thank you!


can I use much less sugar, ick, sounds tooooooooo sweet
but love the idea of carmelized onions and garlic, yumm!!! 🙂


This looks delicious, but I’m not sure it looks to be safe for waterbath canning. Onions and garlic are both very low acid vegetables, plus the recipe contains added oil and butter, which are generally not recommended for foods that will be waterbath canned. I’m just not convinced that the added acids are enough to compensate. Is the recipe based on something that has been tested or have you tested it?

nancy tarrant

Where can I find a list of the ingredients and the amount to use of each one. It says continue after the jump but I cant seem to find it. Thank you

Barney Bryson

What makes the hazards of freezing the garlic in Pesto, different from the garlic in this recipe? It sounds great but I am just wondering. Thank you.


Leave a Reply

Your email address will not be published. Required fields are marked *