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Garlic jelly

Has anybody made this?
Years ago, I made a terrific rosemary garlic jelly from a recipe that I found in a food magazine, but I' lost that recipe.
It was fabulous with lamb and other meats and we used it on sandwiches and also in place of the ubiquitous pepper jelly with cream cheese and crackers.

I've found several recipes for herb jellies as well as herb/wine jellies (some using a little vinegar) that will take care of the rosemary component, but the garlic part is all over the place in the recipes that I find online.
I obviously don't want either thing to overpower it and don't think I want bits of rosemary or garlic floating about in the jelly.

Any good recipes out there?
TIA

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  1. This may not be what you are looking for, and I have not tried it yet, but after buying some garlic jelly and finding out it had NO garlic in it I asked another forum for some recipes and this one came up:

    Garlic Rosemary Jelly

    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
    3 1/2 cups sugar
    1 3 oz. package liquid fruit pectin
    4 sterilized 1/2 pint mason jars

    In a large stock pot stir together well wine, vinegar, garlic,
    rosemary and sugar and bring mixture to a rolling boil over high
    heat, stirring constantly. Stir in pectin quickly and bring mixture
    back to a full rolling boil. Boil jelly, stirring constantly, 1
    minute and remove kettle from heat.

    Skim off any foam and ladle jelly immediately into jars, filling
    to with 1/4 inch from top. Wipe rims with dampened cloth and seal
    jars with lids*

    Put jars in a water bath canner or on a rack set in a deep stock
    pot. 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.

    10 Replies
    1. re: danhole

      That sounds wonderful. Thank you. I am stealing that one and I am going to claim credit for it too :-)

      1. re: danhole

        That looks exactly like what I'm looking for.
        I found a bunch of recipes on the internet that I was really unsure of. Another reason to check those darned google searches with the real life cooks on CH.
        Some of them even called for sauteeing the garlic in butter but I wasn't keen on having butter in my jelly. Wouldn't that cloud it up or float on top? Ick!

        Thanks, danhole.
        And you, too, Shrinkrap. I think this is the same recipe that's on epicurious.

        I like using a wine jelly base for tartness and adding a touch of vinegar since I'll use this as a condiment.
        Some of the recipes used a lot more garlic - up to 1/2 cup - which seemed way too much. I may even cut this one back to 1/4 cup when I try it for the first time .

        BTW, I've used wine jelly as a base for mint jelly too. It's much better than that cloyingly sweet crap that is served far too often with lamb. My late father-in-law used to thin it with a little cider vinegar and fresh Spring mint to make a wonderful condiment for lamb. Never too sweet.

        1. re: MakingSense

          Well now that two of my favorite posters have given this recipe a thumbs up I will have to try it myself! But I will let you all lay claim to it!

          1. re: MakingSense

            I'm not familiar with wine jellies. Can y'all point me in the right direction to find out more?

            1. re: WCchopper

              Here's the real basic version. http://www.recipezaar.com/Wine-Jelly-...
              White wine jelly is useful as the base for herb jellies, rather than using apple jelly which always (at least to my taste) turns out too sweet. You can replace some of the wine with about 1/4 cup of white wine vinegar which give a bit more tartness. I think they're more balanced with the vinegar.

              1. re: MakingSense

                Thanks a lot, that sounds really useful.

                1. re: MakingSense

                  I make pepper jelly, with a apple, grabe, or cranberry juice "base". Would the same apply for pepper jelly? Usinfg wine instead of one of those juices? Any suggestions about a sweetish wine for an ancho pepper jelly. Any body know much alcohol remains?

                  1. re: Shrinkrap

                    Wine jellies aren't cooked very long so the alcohol isn't going to cook away.
                    Nobody will get sloshed on them since you don't eat a lot but they could conceivably be a problem for those with alcohol abuse problems and those in recovery.

                    Wine bases for savory jellies are great IMHO. They do away with that cloying sweetness - how's that for redundancy?
                    The reason that so many old savory jellies call for apples, grapes, etc. is that those are high pectin fruits. If you are going to use Certo or another pectin, there is NO reason to use a sweet fruit.
                    You could make ancho chili jelly with a red or white white base and substitute a little wine vinegar for some of the wine to provide that extra tang.
                    You don't make these with expensive wines. Two Buck Chucks, Gallos, etc are fine. Whatever is on sale at the supermarket. Something dry. Sneak it out of there so people don't think you're going to be drinking swill.

                    1. re: MakingSense

                      "Sneak it out of there so people don't think you're going to be drinking swill."
                      God forbid!
                      Thanks!

            2. re: danhole

              I have done this for the past 10 years, I give it as gifts for Christmas with a small recipe gift to some of my clients. It is wonderful. I make this and a pepper jelly too. Same premise. I usually make a sweet spicy strawberry jelly, my garlic and my pepper jelly with a cook book and then several fresh herbed bisquits and rolls for Xmas presents. The spicy strawberry jelly is great with olive oil over fruit salads. The pepper jelly over fish grilled and the garlic over pork as a condiment with pork chops or pork loin. I make 4-6 jars of each every Winter. 1 for me and the rest gifts. It is easy and simple.

            3. Is it this one from Gourmet? I didn't make it, but I remember the picture...

              http://www.epicurious.com/recipes/foo...

              Hmmm...looks like this is the recipe above...

              1. Have you tried Stonewall Farms Roasted Garlic and Onion Jam? It's actually more of a jelly, with the garlic cloves pretty much intact, the onions less so. It is mellow and sweet; I use it for the purposes you've mentioned. Many supermarkets and other shops now carry Stonewall Farms and they also have an online store.