What to do with all the garlic?

 I pulled garlic (a little late, but at least I got it done) last week and I finally got around to cleaning it.  I sat on the patio while it rained (yet again) and clipped off roots and stalks.  I was wanting to make some herb jellies with the rosemary and mint from the herb garden so I was thrilled to find a garlic-rosemary jelly as I perused through The Gourmet Cookbook

Fresh picked rosemary and just-dug garlic.

Garlic-Rosemary Jelly
–From The Gourmet Cookbook (ed. by Ruth Reichl)
  • 1 3/4 cups dry white wine
  • 1/4 cup white-wine vinegar
  • 1/3 cup finely chopped garlic
  • 1/4 cup finely chopped fresh rosemary leaves
  • 3 1/2 cups sugar
  • a 3-ounce pouch liquid pectin
  • 4 sterilized 1/2-pint Mason-type jars
  • Sterilize jars and lids and wash screw bands. 

    Stir together wine, vinegar, garlic, rosemary, and sugar in a pot and bring to a rolling boil over high heat, stirring constantly.   Quickly stir in pectin quickly and bring mixture back to a full rolling boil. Boil, stirring constantly, for 1 minute and remove kettle from heat. 
    Skim off any foam and ladle jelly immediately into jars, filling to within 1/4  inch of top. Wipe rims with dampened cloth and seal jars with liquids.

    Put jars in water-bath canner or on a rack set in a deep kettle. Add enough hot water to cover jars by 2 inches and bring to a boil. Boil jars, covered, 5 minutes and transfer with tongs to a rack. Cool jars completely and store in a cool, dark place.

    Let Jelly stand for at least 1 day to allow flavors to develop.  Stir to distribute garlic before using. 

    I just tried this and as I am typing, I have heard at least three “pings” as jars are sealing.  I licked the spoon that I skimmed the foam off with and I think this will be great!   This recipe was developed to accompany lamb, but as I am not a lamb eater, I will definitely try it on chicken.  I wonder how it would be as hors d’oeuvres on crackers with cream cheese?

    I am trying to find a tasty wine jelly recipe.  If anyone has one, I am interested!

    Note:  I actually got almost 5 half-pint jars from this recipe.


    Rosemary on FoodistaRosemary

    3 comments to What to do with all the garlic?