Tipsy Onion and Garlic Jam

Recipe Courtesy of Gina Bodell of Emily G's Jam
TOTAL TIME: 35 min
Prep: 10 min
Inactive Prep: --
Cook: 25 min
YIELD: 5 1/2 to 6 pints
LEVEL: Intermediate

ingredients

recipe tools
  • COMMENT ON THIS PROJECT

        

    Sign in

    All fields are required.

    E-mail Address:

    Password:

    Remember me on this computer

    Signing in

    Please enter your email address and we will send your password

    E-mail Address

    Your password has been sent and should arrive in your mailbox very soon.

    Not a member?

    Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

    It's free and easy.

  • Print Recipe

Directions

Drizzle the bottom of a large stock pot with olive oil.

Add onion, garlic, thyme, red pepper, lemon zest and saute over medium heat for about 5 minutes.

Stir in the pectin, white wine, and lemon juice and bring to a full boil.

Add the sugar and then bring back to a full boil over medium heat. Stir for 1 minute and then pull off the heat. Skim any excess foam. Ladle the mixture into warm sterilized jars. Wipe any excess jam off jars and tightly close lids. Store in the refrigerator for a month or so.

Sterilizing Jars:
Properly-handled sterilized equipment will keep canned foods in good condition for years. Sterilizing jars is the first step of preserving foods.

Tips:
Jars should be made from glass and free of any chips or cracks. Preserving or canning jars are topped with a glass, plastic, or metal lid, which has a rubber seal. Two piece lids are best for canning, as they vacuum seal when processed.
To sterilize jars, before filling with jams, pickles, or preserves, wash jars and lids with hot, soapy water. Rinse well and arrange jars and lids open sides up, without touching, on a tray. Boil the jars and lids in a large saucepan, covered with water, for 15 minutes.
Use tongs when handling the hot sterilized jars, to move them from boiling water. Be sure the tongs are sterilized too, by dipping the ends in boiling water for a few minutes.
As a rule, hot preserves go into hot jars and cold preserves go into cold jars. All items used in the process of making jams, jellies, and preserves must be clean. This includes any towels used, and especially your hands.
After the jars are sterilized, you can preserve the food. It is important to follow any canning and processing instructions included in the recipe and refer to USDA guidelines about the sterilization of canned products.

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

1

Newest Ratings and Reviews

Read all 1 reviews

  • on November 10, 2011

    Flag

    This Jam is very beautiful when it turns out yet very confusing in taste. There was just way to much sweet going on along with flavors that just didn't seem to go well together. Not sure if I used the wrong type of wine but overall wouldn't do this again; it has just been sitting in my cabinet after I preserve it.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
Advertisement

On TV

*ALL TIMES EASTERN
ON AIR
NOW
TONIGHT
10:00
PM

what's hot

MasterChef Canada

Get Cooking Channel on your TV.