[coronabarb]

Caramelized Onion Jam

4 heads garlic
1 tsp vegetable or olive oil
5 cups chopped sweet onions (1 1/2 lb)
1/4 cup butter or margarine
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 pepper, white or black
1/2 tsp ground ginger
1/4 tsp ground cloves
6 cups sugar
1 pouch liquid pection (3 oz)

Remove papery outer skin from the garlic (do not peel or separate cloves). Cut top off garlic bulbs, brush or drizzle with oil, and wrap each bulb in foil. Bake at 425 degrees for 30 - 35 minutes or until softened. Cool for 10 - 15 minutes (after 10 minutes, pull apart the cloves to allow for complete cooling).

In a large pot or Dutch oven, saute onions in butter for 30 - 40 minutes or until lightly browned. Squeeze softened garlic into pan. Stir in 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, and boil for 1 minute, stirring constantly. Remove from heat, and let stand for 3 minutes. Skim off any foam. Pour hot mixture into hot jars, leaving 1/2 inch headspace. Put on lids and bands and process for 10 minutes in a boiling water bath.