Receta Garlic And Onion Jam
by Global Cookbook

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Ingredientes

The chef describes the following garlic and onion jam as surprisingly good. "Serve it alongside beef or possibly chicken, or possibly spoon small quantities onto fancy crackers for a gourmet appetizer to serve at parties."
2 Tbsp. unsalted butter
2 Tbsp. vegetable oil
5 c. peeled and finely minced onions (2 to 3 pounds)

In a large, heavy skillet over low heat, combine the butter and vegetable oil. Add in the onions and saute/fry gently, stirring frequently, for 10 min. Don't allow the onions to brown or possibly the jam will have a tough texture.
Add in the garlic and 1/2 c. of the sugar. Saute/fry, stirring frequently, for five min. Don't allow the onions and garlic to brown.
Remove the pan from the heat.
Transfer the mix to an 8-qt stainless steel pan. Add in the wine, lemon juice and the remaining sugar.
Over low heat, stirring constantly, heat the mix till the sugar is completely dissolved. Increase the heat to medium-high and bring the mix to a full rolling boil, stirring constantly. Stir in the entire contents of both pectin pouches. Return the mix to a full rolling boil, stirring constantly.
Boil, stirring constantly, for one minute. Remove the pan from the heat.
To prevent the jam from separating in the jars, allow the jam to cold five min before filling the jars. Gently stir the jam every minute or possibly so to distribute the fruit. Ladle the warm jam into warm jars, leaving 1/4 inch headspace. Wipe the jar rims and threads with a clean, damp cloth. Cover with warm lids and apply screw rings.
Process half-pint jars in a 200-degree water bath for 10 min, pint jars for 15 min.
Makes five to six half-pint jars.