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Wednesday, July 25, 2012

Garlic jelly

Due to a startling number of requests for the recipe, here it is! 

I use this jelly about 1/4 cup at a time...a little goes a long way.  Mix with a couple teaspoons of mustard and use it as a glaze on roasted chicken, meatloaf, ham, or pork roast.  Spread it on dinner rolls.  Or put a bit on a roasted chicken sandwich on rye...yum!

An overview of home canning is here.

Adapted from the Ball Blue Book (the authors of which didn't think to use yummy wine ;) ).

Garlic Jelly
Makes 5 half-pints

1 head elephant garlic (about 1/4 lb.)
1 cup white wine vinegar
1 cup dry white wine
5 cups sugar
1 pouch liquid pectin

Cut the top bit off the garlic head, just enough to expose the cloves, and wrap in foil.  Indirect grill or roast about an hour at 350F (I threw mine on the top rack of the grill while I cooked chicken and then left it there with the residual heat for awhile after I was done actively grilling).  Cool then squeeze out the garlic cloves.

Puree garlic and 1/2 cup vinegar together.  Stir puree, remaining vinegar, wine and sugar together in a large pot.  Bring to a boil, stirring constantly.  Add pectin and return to a boil while stirring.  Boil hard 1 minute, then ladle into prepared jars leaving 1/4" headspace and process 10 minutes in boiling water bath. Pin It

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