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.


  • 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


  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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  1. I put garlic in a lot of recipes, whether it calls for it or not. Tonight we are having clams in a garlic broth. In California, we have a garlic festival every year. They even serve garlic ice cream……I haven’t tried that one but my son loves it.

  2. i have so many ideas on ways to use this!

  3. Roasted and brushed with olive oil. It’s like unwrapping and eating hershey kisses but with garlic!

  4. I like you on Facebook, too : )

  5. I LOOOOVE me some garlic! Especially in any kind of carb – potatoes, rice, pasta…it just goes so well with them all!!

  6. Fan on FB too!

  7. We love to grow our own garlic!

  8. That has to be a tie between garlic cheese bread (with not too much cheese!) or garlic mashed potatoes. Both are so good and comforting!

  9. I like you on fb

  10. tweeted the giveaway :)

  11. I only recently started using garlic within the last year or two and simply love it. I use it whenever I can. It works well with so much but my favorite and simply way to use it is in mashed potatoes – delicious.

  12. Just ONE favorite Garlic Recipe?! Might have to be fresh spinach sauteed with garlic, nice and simple!

  13. I love my mom’s shrimp scampi – delicious and always a crowd pleaser!

  14. Chicken with 40 cloves is my favorite!

  15. Garlic is good in everything! but I guess my favorite kind of garlic by itself is roasted garlic that you can spread on some bread.

  16. No question – garlic bread!

  17. I’m a fan on FB.

  18. Homemade pesto

  19. Garlic Jelly with Singer Farms garlic….I’m in heaven!!!

  20. I make a baked cheese dip using cream cheese, sauteed garlic, asiago cheese, parmesan cheese, italian seasoning, and crumbled crisp bacon. Mix together and bake for a GREAT warm dip to serve either on crackers or toast points. My teenage son can make a meal out of this dip.

  21. And of course, I already like Love & Olive Oil on Facebook.

  22. My favorite way to use garlic is, of course, in grilled cheese. Earlier this week I tweeted about my Best Grilled Cheese Ever, inspired by your grilled cheese post. I’m prettttty dedicated to discovering creative ways to make grilled cheese, & garlic has made a couple of appearances.

  23. I seriously put garlic in everything. Although once of my most memorable garlic eateries was a pizza with whole roasted garlic all over it. It was delicious!

  24. roasted garlic cloves with bread or on grilled cheese. or raw garlic in a bread dip – letting garlic marinate in olive oil with salt and good spices. mmmmm…… i also learned about toasting garlic in a very simple ATK green bean recipe. YUM. garlic is great because you dont have to do much to it to make it awesome!

  25. Garlic goes well with almost everything!

    If you make me choose, I’d have to pick the easy Garlic Butter pasta. :)

  26. Roasted garlic bread on homemade bread with great butter.

  27. Pasta puttanesca with loads of garlic and black olives.

  28. I love all garlic recipes! One neat trick is to throw unpealed cloves of garlic into your oil when you are deep-frying french fries. So yum!

  29. Wow, I didn’t know so many people loved garlic this much! We enjoy the garlic on toasted bagets with some just made pasta. Delish!

  30. I really just love anytime I have a green vegetable that is sauteed with garlic.

  31. I am a fan on facebook.

  32. It’s so hard to pick one recipe – my hubby and I are known for our love of garlic!! It’s between lemon garlic salmon and Cook’s Country garlic bread. YUM!

  33. I forgot to mention I am also a fan on Facebook.

  34. I’m a fan on Facebook!

  35. I put garlic in everything! Nearly everything I cook starts with garlic and onions cooking down in a pan with a bit of good olive oil or butter, and the dish builds from there. But if I want just garlicky goodness, I’ll sauté some minced garlic with the aforementioned good olive oil, and then toss cooked baby potatoes, and cook until the skins are slightly crisped or browned, sprinkle in some some herbage (chives, dill or parsley, most often), and garnish with a bit of sour cream. It’s a delightfully yummy side dish, and super yummy on winter nights!

    And I’m a facebook fan!

  36. Fan on FB :)

  37. I think my favorite garlic recipe is roasted cauliflower with garlic… or brussell sprouts with roasted garlic. I am obsessed with it. :)

  38. and yep – follow you on twitter!

  39. am a fan of L&O already – you guys rawk!

  40. am a bit obsessed w/garlic . . . as in garlic oil, pasta, bread, toast, roasted, paste, 40 cloves of garlic w/chicken, mac-n-cheese . . . and asking me to pick one would be like asking me to choose my favorite child!

  41. I follow you on Twitter.

  42. I already follow you on Facebook. :)

  43. Roasted garlic is one of my favorite ways to prepare it because it becomes so sweet and is delightful scooped out on bread. However, garlic makes an appearance in almost every main dish I prepare. What a lovely giveaway! :)

  44. And I’m a fan on Facebook!

  45. Good ol’ garlic bread of course! Can’t get enough of it!

  46. And following on FB, of course.

  47. Tweeted about the giveaway.

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