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.
Sterilize jars and lids and wash screw bands.
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.
Thanks for the link back to this garlic recipe! I was just thinking about a garlic jam last night (thinking I had never seen one) and here you are! I should have known! 🙂 Great recipe and one I might just have to try.
And, thanks for linking to my bean dip. (I think I put bread in the comment on you site. 🙂 )
[…] I think that I might need to revisit some specialty jams this fall like Lavendar-Wine Jelly or some other interesting […]