Preserves (w. Onion Jam recipe)

Pardon the brief foray into modernity for a moment, but this seemed like the best place to stick a jam recipe that I’ve tried, rather enjoyed, and has been requested a few times. In theory, I can find it here again. So if you want period recipes, just avert your eyes and move along, but my SCA tasks were paused for an epic canning day. (Sour cherry jam, sour cherry jelly, cherry chutney, zucchini relish, lime marmalade and the one that everyone wants the recipe for: Caramelized Onion jam)

Caramelized Onion Jam

4 heads garlic

1 tsp oil

5 cups chopped onions

butter/oil

3/4 c cider vinegar

1/2 c lemon juice (bottled)

1/4 c balsamic vinegar

1 1/2 tsp ground mustard

1 tsp salt

3/4 tsp pepper

1/2 tsp ground ginger

1/4 tsp ground cloves

6 cups sugar

1 pouch liquid pectin

Cut top off garlic heads, drizzle with oil. Bake at 400F for about 30 mins. Let cool.

In a dutch oven, saute onions in butter/oil for 30 – 40 mins until nicely browned. Squeeze roasted garlic into the pan, and stir in vinegars, lemon juice and spices. Bring to a rolling boil. Gradually add sugar, stirring constantly. Return to a boil for 3 mins.

Add pectin, bring back to a full rolling boil. Boil hard for 1 minute, stirring constantly. Remove from heat, skim foam as needed. Pour into hot jars, leaving 1/4″ headspace. Cap and process for 10 mins in boiling water bath.

Makes approx 7 – 250 ml jars.

IMG_20170723_204034999.jpg

Busy day!

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