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.
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
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.
Did you make this recipe?
Let us know what you think!
Leave a Comment below or share a photo and tag me on Instagram with the hashtag #loveandoliveoil.
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****
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.
What happens if you haven’t got a canner?
If the jelly is not processed in a boiling water bath it is not shelf stable. It must be refrigerated and only lasts a few weeks.
You don’t need a ‘canner’ specifically, a large stockpot works just fine here – put a wire cake rack in the bottom so the jars don’t touch, and ensure you can cover the jars by at least 1-2 inches with water.
Could i cut down on the sugar in this recipe?
Not with the pectin as written – regular pectin requires a specific quantity of sugar to set properly. You’d need to use a low sugar pectin – I have not tested this recipe with low sugar pectin so I cannot attest to the results.
Made Garlic Jelly for the first time this summer (COVID19) and we love it.
I was wondering, if I used only 1 (3 oz) pouch of liquid pectin, would the consistency be more like jam?
The difference between jelly and jam is not the quantity of pectin, rather jelly is strained juice and jam includes whole mashed fruit.
Using less pectin would result in a much softer set, more like a syrup than a jelly, I wouldn’t recommend it.
use garlic in most of our cooking!
Never get enough of it!!! My friend paid me the nicest compliment ..he was invited to dinner one evening and upon entering my kitchen said ” I knew you were making spagetti and meatballs as I could smell the garlic from the street!!!!” that made me smile!
thank you for this recipe can already taste it!!
Hi, am about to make this garlic jelly. You didn’t mention at what temperature to roast the garlic heads for 45m-60m. Would appreciate the info. Thx
Is it sweet at all or just garlicy ?? Inquiring minds want to know!?
It is plenty sweet, as you’ve got 3 cups of sugar in there to offset the garlic flavor. It’s very well balanced I think you’ll find!
What is your favorite garlic recipe?
My favorite is garlic jelly that I made for the first time two days ago. I use it on crackers and toasted bread. I love garlic and garlic and onions are the first things I grab to use.
I love and use garlic fermented in honey every day, its amazing :)
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……..
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.
Thanks for the recipe. I made it yesterday! I love garlic and this is its a great way of using it!
eh, sorry for the “its”
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.
I love garlic, growing it and eating it. My current favorite is an omelet with spinach, cream cheese and GARLIC!
am a fan on FB and following on twitter! <3
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.
My favorite garlic recipe is a head of garlic roasted and then mixed with a stick of butter~the cook everything in it!
I am a fan on facebook!
I am a major fb fan! Great blog, thank you!
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
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!
I am a facebook fan!
Following on Twitter, and I tweeted (http://twitter.com/neverdene/status/16720420241670146).
I like your blog on FB (A Mace).
honestly, i put garlic in EVERYTHING haha but i like plaina nd simple garlic pasta :)
and im already a fan of yours on facebook :]
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.
I am fan on FB too!!!
I would have to say Homemade Garlic Bread- with homemade bread of course!!!!
Garlic jelly glazed on roasted chicken. commented on FB
I’m a fan on fb. :)
I love garlic in everything…garlic bread especially. Thanks for this giveaway!
You bet I am a fan on FB too!!!!
My favorite recipe is garlic bread, or garlic shrimp,roasted garlic on a baguette..
Cold cure soup. It calls for two heads of roasted garlic. It works too!
I liked you on facebook! Lovely blog.
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).
I’m also a fan on FB!
I follow on Twitter!
I love roasted garlic soup!
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!!
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.
Hummus, loaded with garlic. Yummmm.
Lots of garlic sauteed with rutabegas. Can you tell I’m from Minnesota?
favorite garlic recipe is Chinese brown sauce
I liked love & olive oil on facebook
Liked Love & Olive Oil on FB.
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!
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!
Fan on fb.
Following On twitter!
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!
Anything with garlic as an ingredient.
I love roasted garlic cloves with a lttle honey drizzled over on a crostini! Yummm!!!
I’m also now a fan on Facebook!!
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!!
Spinach with Sesame and Garlic!