Roasted Garlic, Onion and Apple Jam

I found this recipe in a magazine while I was waiting in a check out line. Granny Smith was the apple of choice (no surprise) so I substituted two tart apples, St. Lawrence and Milton. I made one batch with each variety. They both held their shape better than I expected as the jam bubbled and simmered on the stove filling the kitchen with a mix of sharp, savory and sweet scents. The magazine didn’t make any suggestions about how to use the jam, but there was a picture of it spread on a pizza with what looks like goat cheese and arugula. I spread it on a piece of cold basil pizza that I found in the fridge, and it was delicious. Try it with a slice of cheddar on a piece of crusty bread or in a grilled cheese sandwich as sort of a dehydrated version of french onion soup . Or slather it on a burger or in a Rueben. We even snuck it into tomato sandwiches.

Ingredients:

  • 1 garlic bulb

  • 1 Tbs olive oil

  • 1 cup sweet onion - finely chopped

  • ½ cup sugar

  • ½ cup tart apple - finely chopped

  • 1/2 cup balsamic vinegar

Directions:

  1. Preheat oven to 400 degrees F.  

  2. Cut the top 1/2” off of the garlic bulb to expose the ends of the cloves. Remove any loose, papery, outer layers. Place the bulb cut end up in a custard cup. Drizzle with the Tbs of oil, and cover with foil. Roast for 35-40 minutes till the cloves are soft. Cool.

  3. Squeeze out the garlic cloves and their juices into a medium saucepan. Add the remaining ingredients, and bring them to a boil over medium-high heat, stirring occasionally. Reduce heat, and simmer uncovered for 30 minutes until thickened. Stir often so it doesn’t stick.

Makes 1 cup. Can be frozen up to six months.