Roasted Garlic, Caramelized Onion, Raspberry, Rosemary Jam… now that’s a mouthful!
There are lots of recipes for roasted garlic and onion jams, but this one has a twist that I haven’t seen before.
We were on holidays and I was trying to make this when I realized I didn’t have any sugar. As I rummaged through the cupboard I found a jar of (seedless) raspberry jelly… hmmmm… I wonder how that would taste….
Well, delicious, that’s how! The raspberry jelly makes this tasty treat go right off the charts.
Once I start eating it, quite honestly I can’t stop. Hubby and I have spent quite a bit of time debating as to how best to serve it.
We came up with quite a few suggestions…
1. With a spoon (me)
2. With meat (he)
3. With crackers and brie (me, he)
4. On a whole baked brie (me, he)
5. With crackers and cream cheese (me)
6. With a fork, or even a knife if needs be (me)
So I thought I’d share my super not so secret recipe here with you, and for me, when next I go to make it and can’t remember what I did.
I hope you enjoy it as much as we do!
- 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
- Cut the top off of the garlic heads and cover in foil. Roast in 350 degree oven for 45 minutes.
- 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.
- Squeeze the roasted garlic into the onions.
- In another skillet, saute the garlic slices in butter until lightly browned - this will take about 5 minutes.
- Add the raspberry jelly to the onion, roasted garlic mixture and cook and heat until the jelly has melted. Simmer for 10 minutes.
- Add the garlic slices, and the fresh rosemary.
- Heat gently for about 5 minutes, and ladle into jars. Store in refrigerator.
Don’t forget the fresh rosemary!
Sherry Galey says
Wow. This is my kind of recipe. Your images are just to die for. Thank you , Barb!
This sounds so delicious!! Unusual, but delicious.
This looks delicious. I realize you are a photographer so it should come as no surprise but I still have to point out that you take the best pictures!
As I was reading I thought how perfect this would be on baked brie ~ would love to pop over for some :)
An interesting and very yummy sounding combination, Barb!
Barbara Hurst says
Beautiful presentation Barb, everything always looks so professional. Really cute the narrative writing also with “Me” and “He”.
This is the kind of recipe I was looking for. We love brie and this would be so yummy paired with it! Lovely photos, too!
Maureen | Orgasmic Chef says
This sounds amazing and I can’t wait to try it. Not sure I could find raspberry jelly in Australia but I’m going to give it a try! I love caramelized onion and roasted garlic jam and this sounds even better.
Can you can this and then water bath it to be shelf stable?
Hi Shirley, I personally could not recommend processing this to be shelf stable. I recommend keeping the jar in the refrigerator.