Receta Garlic Rosemary Jelly
What to do with all the garlic?
By Eliot, on July 14th, 2010
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.
Garlic
Rosemary