Love and Olive Oil

Roasted Garlic Jelly

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:

  1. 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.
  2. 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.
  3. 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).
  4. Meanwhile, prepare canner, jars, and lids.
  5. 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.
  6. 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.
  7. 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.
All images and text © / Love & Olive Oil

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

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264 Comments

  1. In spaghetti aglio olio. Lots of it!

  2. My favorite recipe is one my mom makes – it’s called “masala fish” and is one of our family recipes. It’s essentially a spice mix of turmeric, green chiles, cumin, lime juice, cilantro, and so much garlic that you can still taste it the next day!

    And of course, I tweeted and I already “like” you on FB!

    Cheers, Vivek

  3. I gotta say I love garlic so anything with garlic in it would be delicious.Garlic bread homemade of course,garlic butter shrimp,roasted chicken stuffed with garlic and lemons.Your garlic jelly sounds heavenly..Yummm could just imagine it on crackers with cream cheese or a warm grilled cheese.Count me in on your wonderful giveaway! Warm Blessings!~Amy

  4. Gremolata – raw minced garlic, lemon zest and parsley on crisp-roasted Yukon Golds

  5. Garlic & olive oil with crusty bread for dipping!

  6. favorite garlic recipe? mmm… pesto!

  7. Roasted on bread! Lop off the tops, drizzle with olive oil, roast 40min at 350, cover with grated parm and serve with warm crusty bread! Amazingly yummy!

  8. Oooh, I just LOVE garlic. It goes in practically everything I cook (and usually ends up being about three times what the recipe calls for). Hard to choose, but some of my favorites are chicken with 40 cloves of garlic, and pasta tossed with caramelized garlic, butter, and freshly grated parmesan. Delish!! Thanks for such an awesome giveaway!

  9. liked you on facebook (Amanda Giesler)

  10. tweeted & following you on twitter (Ulixis)

  11. I love putting garlic in everything – but my favourite is plain roasted garlic smeared on any sort of bread/bun. yum!

  12. I am a fan on Facebook!

  13. Umm, you have me wanting to make some garlic jelly now. My favorite garlic recipe is a pasta dish with fresh tomatoes, basil and garlic. Sorry I can’t remember what it’s called, but it is delicious.

  14. Hmmm, my favorite garlic recipe. There are too many. Off the top of my head, Italian Pot Roast pops up. A whole roasted garlic head goes in right at the end. Yummmm.

  15. my favorite garlic recipe is on lemmonex.com, it’s a whole roasted chicken cooked in olive oil with fresh rosemary and 40 cloves of garlic. the garlic becomes so velvety and mixed with the oil it’s perfect to dip french bread in. sooooo good.

  16. garlic chicken

  17. And I’m a fan on facebook! :)

  18. I love garlic in pretty much everything. I always up the amounts called for in recipes. I guess I will be all original (lol) and say my favorite garlic recipe is straight-up oven-roasted garlic.

  19. Roasted garlic straight from the oven is my absolute favorite! I also happen to like that roasted garlic baked into some chocolate chip cookies..

  20. I am a fan on facebook

  21. I love making garlic bread

  22. Chicken with 40 cloves!! I know I am not the first to say it — it’s just so good!

  23. People at work always tease me when I reheat leftovers- apparently we tend to use more garlic than the average person- but I love it! My favorite is roasted garlic on crusty bread- it really allows the garlic to shine… yum!

  24. A big rustic bread with roasted garlic cloves incorporated throughout

  25. a fan on facebook

  26. love to roast a chicken with TONS of garlic.

  27. fave garlic recipe? i guess i don’t have a specific one, but i LOVE to put garlic in EVERYTHING! it can quite possible make or break the dish whether it’s in there or not!

  28. Garlic Paste
    There is a Lebanese restaurant nearby that has the BEST garlic paste ever. It looks like mayonnaise but tastes like Heaven. I eat it with nearly everything (fries, pita chips, wraps, etc).
    I found out by accident if I eat fresh pineapple after eating garlic my garlic breath is non existent. That is good to know since I am a massage therapist :)

  29. I am a fan on facebook.

  30. Also I am a “fan” on facebook.

  31. Roasted garlic definitely! It’s so delicious to just eat it fresh from the oven.

  32. I love garlic! My Italian grandfather made roasted red peppers in olive oil with chopped up garlic…we ate that with crusty Italian bread. Best thing ever! I also like you on FB!

  33. Baked garlic stuffed artichokes

  34. Favorite recipe, this is a toughy I put garlic in just about everything. I think my favorite is plain ole roasted garlic with olive. Spread a little on French bread. Yum!

  35. It sure sounds boring, but I love fresh garlic toast. With really good butter.

  36. My father in law makes the most wonderful garlic soup, and while he claims there is no secret… I have never managed to duplicate it.

  37. not really a recipe, but i love just roasting an entire head of garlic and then spreading the warm garlic goo on hot bread. yum!

  38. Liked your facebook page. (Rust Hawk)

    Happy holidays!

  39. It goes in nearly everything I cook. I especially love it strong in my pasta primavera.

  40. Garlic bread!

  41. Roasted garlic olive oil.
    My roommate makes it and it is amazing to cook anything and everything with it.

  42. FB fan too!

  43. That’s a tough one, I put garlic in almost everything! I’d have to go with what I call Bobby Beans (after my Dad)- which is a mixture of beans, garlic, and whatever else I feel like adding that day (meat, almost–there veggies, hominy). The only consistent ingredients are black beans and garlic. ;)

  44. I am also a fan on facebook. :)

  45. I love garlic in everything but my favorite is garlic bread accompanied by spaghetti and meatballs. Yumm

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