CSA member Maria says that this recipe does a good job of recreating the famous Stonewall Kitchens version of this Jam!
Yield 2-3 half pint jars
2 heads garlic, whole
1/2 teaspoon vegetable oil
2-1/2 cups sweet onions, chopped
2 Tablespoons butter, cubed
6 Tablespoons cider vinegar
1/4 cup lemon juice
2 Tablespoons balsamic vinegar
3/4 teaspoon ground mustard
1/2 teaspoon salt
1/4 teaspoon white pepper
1/4 teaspoon ground ginger
1/8 teaspoon ground cloves
3 cups sugar
1/2 (1.5 ounce) package liquid fruit pectin
Remove papery outer skin from garlic bulbs, but do not peel or separate cloves. Cut the tops off of the bulbs and brush with vegetable oil.
Wrap the bulbs in foil and bake at 425 degrees for 35 minutes. Cool 15 minutes.
In a Dutch oven, saute onions in butter for 30 minutes, until lightly browned.
Squeeze softened garlic into pot and stir in both vinegars, lemon juice, mustard, salt, pepper, ginger and cloves.
Bring to a rolling boil and gradually add sugar, stirring constantly, boiling for three minutes.
Add pectin and boil for one minute more, stirring constantly.
Remove pot from heat and let stand for three minutes. Skim off foam.
Pour hot mixture into hot jars, leaving 1/2″ of head space.
Adjust caps and process for 10 minutes in a boiling water bath (or skip the bath and keep it in the fridge — you’re bound to eat it up quickly!).