10 cloves of garlic, peeled and diced
4 cups of onions, finely chopped
3 3/4 cups of sugar
2 cups of wine
2 tbsp of lemon juice
2 (3oz) packs of pectin
3 tbsp of unsalted butter
1 tbsp of vegetable oil
Sautee the onion and garlic in the butter and vegetable oil for ten minutes. Add 1/2 cup off sugar and stir until dissolved.
Combine the garlic sauté, wine, lemon and half the sugar in a pan and let stand for 1 hour.
After 1 hour, add the remaining sugar and place the pan over a medium-high heat; stir constantly until the sugar dissolves. Bring the mix to a boil for two minutes.
Remove the pan from the flame and skim off any foam that accumulates. Place the pan over the heat again for 1 minute to boil. Again, remove and skim off the foam. Add the butter and bring the mixture to a boil again. Add the pectin and stir constantly. Boil for 1 minute. Skim off the foam.
Allow the jam to cool for 7 minutes before adding it to canning jars. Close the jars and bath them in 250-degree water for 10 minutes to create a seal.
Photography by CarbonNYC