This jam is my new jam.  I’ve wanted to try a savory jam for awhile now and lately, I’ve been throwing things in my crockpot and seeing if they turn out tasty. 

So far, I’m 2 for 2.  This jam turned out awesome and I put it on my salads every night as an extra dollop of garlicky onion-y goodness.  The other crockpot thing I created was some candy for Adam to take to work.  I literally had no idea what I was doing and I couldn’t really taste it because I added milk chocolate to the mix and me and dairy aren’t the best of friends.

Luckily it was edible and no one died from my experiment.  Yet.  But for reals friends?  Crockpots are your bestie in the kitchen.  My advice is to throw random things in there, such as your leftover odds and ends, and see what you come up with.

So far that wisdom hasn’t let me down. 

But back to this jam.  It is the perfect thing to make for your New Year’s party because you can throw it in the crockpot and go about your day without worrying about it.  Then you can serve it with crackers or slices of crostini or chips or my favorite, a spoon.  Plus, it makes your house smell amazing while it’s cooking!

Speaking of New Years, what are your plans?  I’m currently dog sitting for my sister and brother in law and I don’t really have any big plans.  Maybe go over to my parent’s house?  Sit at home and eat all the chips and dip?  Watch old movies?  Go to bed at 9 like I normally do because I’m an 80-year-old trapped in a 29-year-old body?

I like that last option.  And the chips and dip thing.

Garlic & Onion Jam 

• 3 large onions, roughly chopped
• 2 heads of garlic, peeled and roughly sliced
• 2 tbsp olive oil
• 2 tbsp tomato paste
• 1 tsp liquid smoke
• 1 tsp Italian seasoning
• 1 tsp salt
• 1/2 tsp pepper
• 1 tsp fresh thyme
• 2 tsp fresh parsley, chopped
• 1 tbsp balsamic vinegar

1. Place the onions and garlic in a large bowl with the olive oil and toss to coat.  Place in the crockpot and add everything up to the fresh parsley.  Stir everything together to make sure it’s well combined.
2. Cook on low for 6 to 8 hours or until the onions have fully reduced and caramelized.  Once everything is done, turn off the heat and add the parsley and balsamic vinegar.  Stir well and let it sit for 5 minutes.
3. Transfer the jam to a jar or airtight container and store in the fridge up to two weeks.