Roasted Garlic and Onion Jam

This jam pairs perfectly with a chunk of brie and homemade ciabatta!
A couple of weekends ago mum and I ventured out to the latest designer-like grocery outlet that has been the talk of the town of late. Granted everything in store looked amazing with so many interesting items from all over the world but the prices were more than shocking. 

The Stonewall Kitchen’s Roasted Garlic and Onion Jam caught my eye and although I was very tempted to purchase it on the spot I decided to be prudent and figured that I could probably replicate this jam at home for a fraction of the price. And I did!

To be honest it wasn't so much the Onion Jam that caught my attention rather it was the promise of a jar full of roasted garlic goodness! I love garlic so much that I could probably have roasted/steamed/pickled garlic at any time of the day. Gross, I know. 

Roasting garlic is so easy and satisfying!
Anyway that aside, this jam/chutney/spread – whatever you want to call it, is fabulous! Pair it with slices of meat as part of a sandwich, serve it on a cheese board or use it as a pizza topping. A really versatile, sweet-savoury jam that has got me hooked!

The balance of flavours of onions, balsamic vinegar and roasted garlic is a wondrous thing however I would have preferred if the taste of the roasted garlic would be more prevalent and in the future will probably increase the number of garlic heads from two to about four. This however is totally up to you and you're a bit of a garlic freak like I am then a couple additional garlic heads won't go amiss!


Roasted Garlic and Onion Jam

Adapted from Panini Happy

Makes enough for 1 jar

Ingredients

3 onions, chopped roughly
2 garlic heads, roasted (More if you prefer a bigger garlic hit)
2 tbsp olive oil
4 tbsp brown sugar
6 tbsp balsamic vinegar
1/2 cup water
Pinch of salt

Method

Roasted Garlic
  1. To roast garlic, peel outer layer of garlic skin, whilst ensuring that the cloves remain stuck to one another. Using a sharp knife, cut off 1/4 inch of the top of the cloves, exposing the flesh of each clove.
  2. Place each head on a piece of foil and drizzle with olive oil. Sprinkle salt over it and wrap up. 
  3. Place in an oven at 200C and roast for 35-45 minutes, or until garlic feels mushy to the touch.
  4. Remove and cool before popping each clove out of their skins.
Jam
  1. Heat a large pan and add olive oil.  Add the onions, cover and leave to cook for 15-20 minutes, until soft. Stir occasionally to prevent onions from sticking to the bottom of the pan.
  2. Add the sugar and continue to stir occasionally until onions turn golden.
  3. Add 1/4 cup water, stir and leave to cook for 20 minutes until onions take on a darker colour.
  4. Add the remaining water, balsamic vinegar and smashed roasted garlic cloves.
  5. Cook uncovered until liquid has been absorbed.
  6. Transfer to container once cooled.
  7. Store in refrigerator for up to 2 weeks. Longer if canning method was used.