Roasted Garlic, Caramelized Onion, Raspberry, Rosemary Jam
Ingredients
  • 3-4 large onions, chopped
  • 1 Tbsp butter
  • 2 heads garlic (roasted)
  • 1 Tbsp balsamic vinegar
  • 1 Tbsp water
  • 1 jar seedless red raspberry jelly
  • 4 garlic cloves - sliced
  • 3 - 4 Tbsp minced fresh rosemary
Instructions
  1. Cut the top off of the garlic heads and cover in foil. Roast in 350 degree oven for 45 minutes.
  2. In a heavy skillet, slowly saute onions in butter until they have turned a light caramel colour. It may take up to half an hour. Add the balsamic vinegar and water as needed to keep them from drying out. You can't really walk away from this task - you don't want to burn them, so stay close by, and stir often.
  3. Squeeze the roasted garlic into the onions.
  4. In another skillet, saute the garlic slices in butter until lightly browned - this will take about 5 minutes.
  5. Add the raspberry jelly to the onion, roasted garlic mixture and cook and heat until the jelly has melted. Simmer for 10 minutes.
  6. Add the garlic slices, and the fresh rosemary.
  7. Heat gently for about 5 minutes, and ladle into jars. Store in refrigerator.
Recipe by Keeping With The Times at https://www.keepingwiththetimes.com/roasted-garlic-onion-raspberry-rosemary-jam/