Go savory instead of sweet: Try this onion and garlic jam [Recipe]


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When you think of jam, you very likely think of the sweet stuff: strawberry, raspberry, even kiwi. But did you realize there’s a whole world of savory jams out there? Oh, yes, there sure is.

Savory jam can jazz up a grilled cheese. Pour some over some cream cheese and serve with crackers for quick and easy snacks when guests stop by unannounced. Spread on an herb biscuit or even just plain toast next time you make breakfast for dinner or a frittata for lunch.

Guest blogger Elizabeth Flanders Pitts has shared her recipe for onion and garlic jam. You'll need to spend the better part of an evening doing this, but we promise it’s well worth the time and effort.



  • 6 tablespoons olive oil
  • 8 yellow onions, coarsely chopped (I prefer Vidalias, in season)
  • 3-4 cloves garlic, minced
  • 1 cup sugar
  • 1/2 cup balsamic vinegar
  • 1/2 cup brandy
  • 1/2 cup honey
  • Several sprigs rosemary, still on the stem (I tie them together so they’re easily removed)
  • 1 teaspoon salt
  • 1/2 teaspoon pepper



Warm up the olive oil over medium-high heat in a large Dutch oven. Throw in the onions and toss them around until they start to get clear. Lower the temperature to medium-low and let them cook down, stirring occasionally, a good 90 minutes or until they’re all rich and brown and your house smells amazing. This is your sign that it’s time to get your big canning pot ready and boil at least enough water to cover the jars with an inch or two to spare.

Add the minced garlic and let it brown a bit. Stir in the rest of the ingredients and let them reduce. A good way to know when they’re ready is to put a small plate in the freezer for about 10 minutes. Put a spoonful of the jam mixture on the cold plate and put it back in the freezer for another 2 minutes. Take the plate out and tilt it to check the jam’s consistency. If it looks like jam does, it’s ready to go. If it’s still watery, you need to cook it down some more.

When it’s ready to go, take out the bundle of rosemary and discard. Fill your jars to within 1/4 inch of the top, then wipe the edges with a wet cloth. Put on lids and rings, and process in hot water for a good 10 minutes.

This recipe makes six half-pint jelly jars, with a bit left over that you can put in the fridge — but that won’t last long, so eat up!


Elizabeth Flanders Pitts works at Distinctive-Decor.com, an online retailer with a storefront on Main Street in Duncan, Okla. When she’s not handling visuals, customers, cooking classes and local marketing, you can usually track her down in the kitchen. You look hungry. Sit down. Let her make you something to eat.