Wednesday, October 17, 2007

Garlic Jelly

So well you might ask, "WHY would I WANT to make garlic jelly?" If you are asking, then this is probably NOT a project for you. But I find it is a great way to use up the extra cloves you choose NOT to plant because they are #1 doubles or #2 too small. With a little bit of patience you will have them peeled and sliced in no time. Thanks to Jim at Walatoola for pulling up this recipe and for teaching me how to do this last season

Garlic Jelly
(from Blue Ribbon Preserves Linda J. Amendt, p. 102)

This exotic jelly is heaven for garlic lovers. Spread a small spoonful on a cracker for a great snack or appetizer.

makes about 7 half-pint jars

Garlic vinegar

3 cups white wine vinegar
cup peeled and very thinly sliced fresh garlic (about 50 cloves)

Jelly Recipe

2 cups garlic vinegar
2 cups white wine
6 cups sugar
2 3 ounce pouches of liquid pectin

To prepare the garlic vinegar: In a medium stainless steel saucepan, combine the wine vinegar and garlic. Over medium heat, bring the garlic mixture to a gentle boil. Reduce the heat, cover and simmer for 15 minutes. Remove the pan from the heat.

Pour the garlic and vinegar into a 1½-quart clean glass jar, or divide evenly between 2 (1-quart) jars, then set aside to cool. When the mixture is cool, cover the jar opening with 2 layers of plastic wrap, then screw on the lid or ring. Let stand at room temperature for 24 hours.

Place a fine-meshed sieve over a pan or bowl. Ladle the garlic pulp and vinegar into the sieve to separate the pulp from the vinegar. Discard the garlic pulp. Rinse the sieve and line it with 4 layers of clean, damp cheesecloth. Stain the vinegar through the cheesecloth 2 times, rinsing the cheesecloth between each straining. Line the sieve with a paper coffee filter and strain the vinegar again. Cover the vinegar and let stand several hours or overnight.

Ladle or pour the vinegar into another container, being careful not to disturb or pick up any sediment from the bottom of the original container. Discard any sediment. Place a fine-meshed sieve over a pan or bowl. Line the sieve with a paper coffee filter and strain the vinegar. For a clearer jelly, strain the vinegar through 2 or 3 layered paper coffee filters. Measure 2 cups of vinegar.

To make the jelly: In an 8-quart pan, combine the garlic vinegar and white wine.

Over medium heat, heat the mixture until warm. Add the sugar and heat, stirring constantly, until the sugar is completely dissolved. Increase the heat to medium-high and bring the mixture to a full rolling boil, stirring constantly. Stir in the entire contents of both pectin pouches. Return the mixture to a full rolling boil, stirring constantly. Boil, stirring constantly, for 1 minute. Remove the pan from the heat.

Quickly skim off any foam and immediately ladle the hot jelly into hot jars, leaving ¼-inch headspace. Wipe the jar rims and threads with a clean, damp cloth. Cover with hot lids and apply screw rings. Process half-pint jars in a 200F (93C) water bath for 10 minutes, pint jars for 15 minutes.


Garlic Chive Jelly: Add ½ cup finely chopped fresh chives to the jar before adding the hot garlic and vinegar mixture.


Gotta Garden said...

This sounds really interesting! I just love garlic! Thanks for sharing!

Layanee said...

Okay, but is that good on toast? LOL Seriously, when do you use it and on what!?

Leslie said...

You can use it over cream cheese as an appetizer ... you can glaze chicken with it in the oven or on the grill ... cracker, goat cheese, garlic jelly? And I happen to like it with Peanut Butter ... but that's me.