Onion Garlic Jam
- 2 Tbl Butter
- 2 Tbl Olive Oil
- 7# Sweet Onions, sliced thin
- 1 Garlic head, crushed
- 6 cups Sugar
- 6 Tbl Molasses
- 6 Tbl Dijon Mustard
- 1 ½ cup Vinegar
- 1 tsp Salt
- 1 Tbl Lemon zest
Heat large sauté pan on medium-high heat, add olive oil and butter
Sauté onions for 5 minutes
And garlic and sauté until onions are soft (About 15 mins.)
Add sugar, molasses, mustard, vinegar, and salt and cook until thick. (About 45-60 mins.)
Remove from heat and add lemon zest
Fill canning jars or decorative containers and let cool.
This pairs well with the GSM (Grenache/Syrah/Mourvedre), the Rhône-style red wine blend, or the Fiddlestix Pinot Noir, Sta. Rita Hills.
Note: This is a beautiful addition to a cheese and charcuterie board.
You can use any vinegar of your choice. With this recipe, I use red wine or sherry vinegar.
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