Jamming Onions

I found another recipe that I wanted to try, Caramelized Onion Jam.  Sounds great doesn't it?  I found it here

• 4 whole garlic bulbs
• 1 teaspoon canola oil
• 5 cups chopped sweet onions (1-1/2 pounds)
• 1/4 cup butter, cubed
• 3/4 cup cider vinegar
• 1/2 cup bottled lemon juice
• 1/4 cup balsamic vinegar
• 1-1/2 teaspoons ground mustard
• 1 teaspoon salt
• 3/4 teaspoon white pepper
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 6 cups sugar
• 1 pouch (3 ounces) liquid fruit pectin

• Remove papery outer skin from garlic (do not peel or separate cloves). Cut top off garlic bulbs; brush with oil. Wrap each bulb in heavy-duty foil. Bake at 425° for 30-35 minutes or until softened. Cool for 10-15 minutes.
• In a Dutch oven, saute onions in butter for 30-40 minutes or until lightly browned. Squeeze softened garlic into pan. Stir in the cider vinegar, lemon juice, balsamic vinegar, mustard, salt, pepper, ginger and cloves. Bring to a rolling boil. Gradually add sugar, stirring constantly. Return to a boil for 3 minutes.
• Add pectin; bring to a full rolling boil. Boil for 1 minute, stirring constantly. Remove from the heat; let stand for 3 minutes. Skim off foam. Pour hot mixture into hot jars, leaving 1/4-in. headspace. Adjust caps. Process for 10 minutes in a boiling-water bath.

I followed everything almost exactly with the exception of the mustard powder, you guessed, I was out, so I substituted more ginger instead.  But..... it didn't gel as well as I would have hoped, it still tastes totally awesome though.  Can't wait to try it as a glaze on chicken or pork tenderloin!