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Roasted Garlic Jelly (and a GIVEAWAY!)

Roasted Garlic Jelly

You know what? Canning in the winter is quite enjoyable. I need to do more of it. Especially when the temperature drops, standing next to three boiling pots on the stove is quite lovely. A nice change from the frigid depths of the living room.

Earlier this year I received a note from Tom of Singer Farm Naturals, who found one of my posts touting the deliciousness of garlic scapes (which, I agree, are underutilized). Tom offered to send me a sampling of his organic garlic varieties (he grows over 20 unique varieties). How could I say no?

When the box came just this past week, I was overwhelmed. Think about it. You buy garlic in little mesh bags in the grocery store. It’s just garlic. Plain old, generic garlic. It’s not like apples, there are no options… garlic is garlic. Or so I thought.

I couldn’t have been more wrong. Ever since the fragrant box arrived, we’ve been exploring the varieties like fine wines. Spaghetti with garlic and olive oil, garlicky spinach soup, classic garlic bread…

Anyone have a breath mint?

But I wanted to do something that would really highlight the garlic. And I wasn’t quite sure what that would be, until I saw this:

Smoked Gouda and garlic jam.

It was a comment left on the Kerry Gold giveaway post by Michelle, describing her ultimate grilled cheese. I saw the words “garlic jam” and I knew I had it. Thanks, Michelle, for the inspiration I needed!

While I couldn’t find any recipes for garlic jam, recipes for garlic jelly were all over, including in my canning bible, which had a recipe for Roasted Garlic Jelly that I ended up using. I made two batches, one featuring the Lorz Italian variety of garlic, and the other featuring Persian Star. Both delicious, both garlicky and wonderfully rich, and oh so slightly different. While I think the varieties are best distinguished in their raw forms, (garlic tasting party, anyone?), this jelly is a real treat.

Yes, indeed. I think this will make one fine grilled cheese.

Roasted Garlic Jelly

Makes 9 4-oz. jars. Recipe from Ball Complete Book of Home Preserving.

Ingredients:

3 medium heads garlic
1 tablespoon olive oil, divided
1 tablespoon balsamic vinegar, divided
1 cup dry white wine
2/3 cup water
1/2 cup white balsamic vinegar
1 teaspoon whole black peppercorns, crushed
3 tablespoons lemon juice
3 cups granulated sugar
2 (3oz) pouches liquid pectin

Directions:

Using a sharp knife, cut off tops of garlic heads, exposing cloves. Place each head on a small square of aluminum foil set on a baking sheet. Top each head with 1 teaspoon olive oil and 1 teaspoon balsamic vinegar. Scrunch foil loosely around garlic heads and roast in preheated oven until garlic is golden and very soft, 45 to 60 minutes. Let stand until cool enough to handle. Separate cloves, pinching each one to extract the soft roasted garlic. Discard skins.

In a medium stainless steel saucepan, combine roasted garlic, wine, water, white balsamic vinegar and peppercorns. Bring to a boil over medium heat. Reduce heat and boil gently for 5 minutes. Cover, remove from heat and let steep for 15 minutes.

Transfer garlic mixture to a strainer lined with several layers of dampened cheesecloth or a dampened coffee filter set over a deep bowl. Let drip, undisturbed, for about 30 minutes. Measure 1 2/3 cups garlic juice. If you do not have the required amount, add up to 1/4 cup dry white wine or water. (This step can be done up to one day in advance. Cover and refrigerate juice until ready to use).

Meanwhile, prepare canner, jars, and lids.

Transfer garlic juice to a large, deep stainless steel saucepan. Stir in lemon juice and sugar. Over high heat, stirring constantly, bring to a full rolling boil that cannot be stirred down. Stir in pectin. Return to a boil and boil hard, stirring constantly, for 1 minute. Remove from heat and quickly skim off foam.

Quickly pour hot jelly into hot jars, leaving 1/4 inch headspace. Wipe rim. Center lid on jar. Screw band down until resistance is met, then increase to fingertip tight.

Place jars in canner, ensuring they are completely covered with water. Bring to a boil and process for 10 minutes. Remove canner lid. Wait 5 minutes, then remove jars, cool, and store.

Organic Garlic Varieties

Giveaway week continues with (you guessed it) garlic! I am so pleased to offer a garlic sampler, filled with multiple varieties of organic garlic from Singer Farm Naturals in Appleton, New York. We’ve enjoyed exploring the subtle differences in the unusual varieties of garlic we received, and we are sure you will too!

****GIVEAWAY IS NOW CLOSED****

To Enter:

Simply leave a comment on this post with the answer to this question:
What is your favorite garlic recipe?

Entries open through 12/19/10 at 11:59 CST. I’ll be randomly selecting the winner the morning of Monday, December 20th. Prize will be shipped to the winner directly from Singer Farm Naturals. Please note that due to the perishable nature of this prize, this contest is open to US residents ONLY.

Want Extra Entries?
Increase your odds of winning! In addition to the main entry comment, leave a separate comment for each bonus entry.
1. Follow @loveandoliveoil on twitter and tweet the following:
Vampires need not apply. I just entered to win an organic garlic sampler from @loveandoliveoil! Enter here: http://bit.ly/eDdv43
2. Like Love & Olive Oil on Facebook (or if you are already a fan just say so!)

Be sure you enter a valid email address, because if your name is drawn and I can’t get a hold of you within 72 hours, I will choose an alternate winner. You may also want to add me to your address book (lindsay AT loveandoliveoil DOT com), as I’d hate for your congratulatory email to end up in the spam folder.

This is one situation where garlic breath is actually a good thing.

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248 CommentsLeave a Comment →

  1. 201
    Q.
    Posted On December 19, 2010 at 4:17 pm

    Pickled garlic.

    Reply

  2. 202
    Posted On December 19, 2010 at 4:20 pm

    Spinach with Sesame and Garlic!

    Reply

  3. 203
    Mary Sangster
    Posted On December 19, 2010 at 4:23 pm

    my fave recipe is good garlic bread with big chunks of yummy garlic baked into it, then spread with garlic butter. Yummm. Of course, anything with garlic is good in my book!! Now I’m totally going to have to try this garlic jelly, sounds delish!!

    Reply

  4. 204
    Mary Sangster
    Posted On December 19, 2010 at 4:26 pm

    I’m also now a fan on Facebook!!

    Reply

  5. 205
    Beth Fagundes
    Posted On December 19, 2010 at 4:32 pm

    I love roasted garlic cloves with a lttle honey drizzled over on a crostini! Yummm!!!

    Reply

  6. 206
    Clifford
    Posted On December 19, 2010 at 4:34 pm

    Anything with garlic as an ingredient.

    Reply

  7. 207
    Jennifer
    Posted On December 19, 2010 at 4:50 pm

    My favorite use of garlic has been roasted garlic spread like butter on toast. Yum. I Have a feeling that roasted garlic jelly might be my new favorite!

    Reply

  8. 208
    Jennifer
    Posted On December 19, 2010 at 5:22 pm

    Following On twitter!

    Reply

  9. 209
    Jennifer
    Posted On December 19, 2010 at 5:23 pm

    Fan on fb.

    Reply

  10. 210
    Christa
    Posted On December 19, 2010 at 5:30 pm

    I’m new to this party….. and getting in at the 11th hour. Just found this through a repost from Food in Jars.

    Roasted garlic with my baked brie on a french baquette rocks my world. I’m-a-liking-you on FB as well. Thanks for the post…. garlic jelly really never occurred to me in a million years, but would gladly can that!

    Reply

  11. 211
    Wendi
    Posted On December 19, 2010 at 5:47 pm

    I love garlic on pasta. I like to make a garlic-brown butter sauce for cheese raviolis. I love garlic mashed potatoes. I just LOVE garlic!

    Reply

  12. 212
    Wendi
    Posted On December 19, 2010 at 5:48 pm

    Liked Love & Olive Oil on FB.

    Reply

  13. 213
    Rachel Wilson
    Posted On December 19, 2010 at 5:59 pm

    I liked love & olive oil on facebook

    Reply

  14. 214
    Rachel Wilson
    Posted On December 19, 2010 at 6:00 pm

    favorite garlic recipe is Chinese brown sauce

    Reply

  15. 215
    Lee Hemming
    Posted On December 19, 2010 at 6:01 pm

    Lots of garlic sauteed with rutabegas. Can you tell I’m from Minnesota?

    Reply

  16. 216
    Lori
    Posted On December 19, 2010 at 6:02 pm

    Hummus, loaded with garlic. Yummmm.

    Reply

  17. 217
    Posted On December 19, 2010 at 6:02 pm

    Oh I add garlic to everything. I’ll doctor store bought pasta sauce by adding more spices and caramelized onions and garlic, it goes into bruschetta, and in the winter I toast some brown rye bread and rub a peeled piece of garlic right into the sandpapery toast and then eat it with borscht. No danger of vampire attacks in this house.

    Reply

  18. 218
    Jennifer Hale
    Posted On December 19, 2010 at 6:11 pm

    I LOVE Garlic, minced, chopped, grated, backed, sauted………..I love garlic stuffed olives, but my favorite recipe for garlic has to be salsa! The more garlic the better! Also, garlic cheese toast, cheese, mayo, minced garlic, mix and spread on some French Bread and broil!! YUM!!

    Reply

  19. 219
    Posted On December 19, 2010 at 7:45 pm

    I love roasted garlic soup!

    Reply

  20. 220
    Posted On December 19, 2010 at 7:45 pm

    I follow on Twitter!

    Reply

  21. 221
    Posted On December 19, 2010 at 7:45 pm

    I’m also a fan on FB!

    Reply

  22. 222
    Posted On December 19, 2010 at 7:49 pm

    Oh goodie, found this in time to enter! (Thanks to Food in Jars posting the link on Facebook)

    I work for Washington State University, which makes an outstanding aged white cheddar at Ferdinand’s Creamery on the main campus in Pullman (http://www.wsu.edu/creamery/). Cougar Gold and this garlic jelly on crackers would be the hit of any party; this would also make a great gift basket.

    I’m making some of this as soon as I can get some good local garlic from my farmers’ market (we have one that runs through the winter, fortunately).

    @BarbChamberlain

    Reply

  23. 223
    Meg
    Posted On December 19, 2010 at 7:55 pm

    Cold cure soup. It calls for two heads of roasted garlic. It works too!

    I liked you on facebook! Lovely blog.

    Reply

  24. 224
    Ruth
    Posted On December 19, 2010 at 8:00 pm

    My favorite recipe is garlic bread, or garlic shrimp,roasted garlic on a baguette..

    Reply

  25. 225
    Ruth
    Posted On December 19, 2010 at 8:01 pm

    You bet I am a fan on FB too!!!!

    Reply

  26. 226
    Posted On December 19, 2010 at 8:16 pm

    I love garlic in everything…garlic bread especially. Thanks for this giveaway!

    Reply

  27. 227
    Posted On December 19, 2010 at 8:16 pm

    I’m a fan on fb. :)

    Reply

  28. 228
    Posted On December 19, 2010 at 8:50 pm

    Garlic jelly glazed on roasted chicken. commented on FB

    Reply

  29. 229
    Amanda Becker
    Posted On December 19, 2010 at 9:34 pm

    I am fan on FB too!!!
    I would have to say Homemade Garlic Bread- with homemade bread of course!!!!

    Reply

  30. 230
    Lanie
    Posted On December 19, 2010 at 10:20 pm

    My favorite is a simple summer bruschetta with an unreasonable amount of garlic, garden tomatoes, olive oil & balsamic vinegar, sea salt and basil on crispy baguette.

    Reply

  31. 231
    stella
    Posted On December 19, 2010 at 11:41 pm

    honestly, i put garlic in EVERYTHING haha but i like plaina nd simple garlic pasta :)

    and im already a fan of yours on facebook :]

    Reply

  32. 232
    Amy
    Posted On December 19, 2010 at 11:57 pm

    hummus!

    Reply

  33. 233
    Amy
    Posted On December 19, 2010 at 11:58 pm

    I like your blog on FB (A Mace).

    Reply

  34. 234
    Amy
    Posted On December 20, 2010 at 12:04 am

    Following on Twitter, and I tweeted (http://twitter.com/neverdene/status/16720420241670146).

    Reply

  35. 235
    Erin
    Posted On December 20, 2010 at 12:11 am

    I am a facebook fan!

    Reply

  36. 236
    Erin
    Posted On December 20, 2010 at 12:12 am

    not really sure i have a favorite garlic recipe. we put garlic in EVERYTHING :)

    when i really need my garlic fix i like it roasted and spread over crusty french bread. yum!

    Reply

  37. 237
    Posted On December 20, 2010 at 12:12 am

    My fav is a venison roast – sliced deep and stuffed with crushed garlic cloves, then marinated overnight in strong black coffee. Then roast in the oven at 350 for 2 hours! Succulent!
    hondaray6 at hotmail dot com

    Reply

  38. 238
    Cathy Hodge Smith
    Posted On December 20, 2010 at 12:20 am

    I am a major fb fan! Great blog, thank you!

    Reply

  39. 239
    Nadia
    Posted On December 20, 2010 at 12:34 am

    I am a fan on facebook!

    Reply

  40. 240
    Nadia
    Posted On December 20, 2010 at 12:35 am

    My favorite garlic recipe is a head of garlic roasted and then mixed with a stick of butter~the cook everything in it!

    Reply

  41. 241
    HeatherDiane
    Posted On December 20, 2010 at 12:47 am

    The Pioneer Woman’s Spaghetti & Meatballs recipe is my favorite recipe with garlic…. but her recipe only uses 6 cloves…. so I up it to 12-14. Hehe. Can’t ever get enough garlic! Yummm.

    Reply

  42. 242
    Sheila Cohig
    Posted On December 20, 2010 at 1:34 am

    gazpacho!
    am a fan on FB and following on twitter! <3

    Reply

  43. 243
    Laura Timmerman
    Posted On December 20, 2010 at 8:06 am

    I love garlic, growing it and eating it. My current favorite is an omelet with spinach, cream cheese and GARLIC!

    Reply

  44. 244
    Susan DeVore
    Posted On January 8, 2011 at 3:23 pm

    You have really piqued my interest in different varieties of garlic! I went to Singer Farms’ web site and was quickly (and delightfully) overwhelmed by their choices!
    Do they sell a Garlic Sampler? I could not find it on their site.

    Reply

  45. 245
    Posted On September 4, 2012 at 5:11 am

    Thanks for the recipe. I made it yesterday! I love garlic and this is its a great way of using it!

    Reply

  46. 246
    Carolyn
    Posted On June 10, 2014 at 1:14 pm

    This week I tried garlic jelly for the first time and was truly surprised at how good it was. I would like to make some and wondered if anyone had tried to make it using pineapple juice rather than wine or vinegar as the base.

    Reply

  47. 247
    Greg
    Posted On October 23, 2014 at 3:23 pm

    I’m not sure what’s going on. i made this recipe twice and both times, the liquid never gelled and the flavor is entirely vinegar. no garlic flavor at all. hmmm……..

    Reply

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