by Caitlin Saniga
- 2 heads garlic
- 2 tablespoons olive oil, plus more for drizzling
- 2 cups chopped yellow onions (from 3 large onions)
- 1 teaspoon salt
- 2 tablespoons brown sugar
- 1/4 cup balsamic vinegar
- 1/4 cup water
- 1/2 teaspoon fresh black pepper
Preheat the oven to 400 degrees.
Peel off the outer layer of garlic skin on each head while keeping them whole. Using a sharp knife to cut off about 1/4 inch of the top of the head, exposing the flesh of each clove.
Drizzle a bit of olive oil in the center of a large square of foil. Rub the exposed garlic in the oil, and then wrap them securely in the foil. Place in an oven and roast for 40-45 minutes.
Remove and cool before popping each clove out of its skin. Mash the cloves in a small bowl, and set aside.
Heat a large pan and add the 2 tablespoons of olive oil. Add the onions, cover and cook for 15-20 minutes, until soft. Stir occasionally to prevent onions from sticking to the bottom of the pan.
Add the salt and sugar and stir occasionally until onions turn golden, about 10 minutes more.
Add the vinegar, water and garlic, and cook until the liquid has been absorbed, about 10 minutes. Turn off the heat, and allow the pan to cool.
Once the jam has cooled, transfer it to a glass jar.
Store in refrigerator for up to 2 weeks.
Makes about 16 ounces.
Recipe adapted from: Nish Bakes
*We’re all about savoring the flavors of summer, and what better way to do so than to transform them into savory jams? Throughout the month of August, expect to see recipes of our favorite farmers market finds preserved in jam form. See all of them here.