Hi Harvest Members-

Can anyone give me some feedback on he viability of this recipe? It sounds tasty but the 1/4 cup of butter scares me. Thank you.

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

Directions

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. Yield: about 3-1/2 pints.