My love of jam is not limited by the jewel tones of plump fruit enrobed in sweet syrup. One of my favorites, in fact, is Stonewall Kitchen's savory Roasted Garlic Onion Jam. While I doubt he ever tasted it, each time I indulge I find myself thinking of my dad, who could eat a raw onion like an apple and considered garlic salt the ideal seasoning.
I hunted online for an onion jam recipe that looked reasonably similar but didn't find anything. This version struck me as a solid base, however. I tweaked it by adding both black cherry balsamic vinegar and dried cherries, as well as the piney punch of fresh rosemary. It grows in abundance by our sunny sidewalk, making visits to our mailbox an enjoyably fragrant experience.
1 large head garlic, roasted
2 tsp. olive oil, divided
8 cups Vidalia onion, diced
2 cloves fresh garlic, minced
1 3/4 cups natural-style apple juice
3/4 cup apple cider
1/2 cup black cherry balsamic vinegar
1/2 cup dried cherries, coarsely chopped
4 cups sugar
1/2 cup brown sugar
1 pkg. dry pectin (such as Sure-Jell)
Trim point from head of garlic to reveal flat surface with moist white cloves. Place atop a sheet of foil and drizzle with 1 tsp. olive oil. Seal and roast in 375 degree oven about 40 minutes or until tender. Unfurl foil wrap to cool, then squeeze to release soft cloves.
Pour 1/2 cup cherry balsamic into a microwave-safe cup. Add chopped cherries, cover with plastic wrap and microwave on high for 45 seconds. Set aside.