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food preservation

Garlic jelly

Robert Ray

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Location: Cascades of Oregon

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posted 7 hours ago

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I heard about garlic jelly today. I have never made a savory jelly but now I am thinking of how I could use a garlic jelly, hamburger bun, baked potato, schmeered on a steak before it goes on the grill. Garlic butter would be a lot easier but garlic jelly in the pantry might come in handy.

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Nancy Reading

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posted 6 hours ago

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So would that be like an onion relish? How would you make it gel; apples and garlic?

Ah - here's one recipe:

https://www.loveandoliveoil.com/2010/12/roasted-garlic-jelly-and-a-giveaway.html

Hmm, looks like a lot of sugar and pectin.

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Nancy Reading

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posted 6 hours ago

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A different version without the pectin: garlic jam

That looks a bit more like a chutney perhaps.

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Anne Miller

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posted 6 hours ago

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Garlic jelly sounds terrific. Adding some zest to all kinds of foods.

This recipe calls for sugar, so it is sweet and savory and goes well with cream cheese and crackers. Yummy!

https://www.allrecipes.com/recipe/21147/garlic-jelly/

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Timothy Norton

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posted 6 hours ago

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I've heard of garlic confit before but not a jellied garlic. I don't know of any trusted canning recipes for garlic confit so you lose out on the longevity of that route of preservation but it could be put in a freezer?

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William Bronson

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posted 5 hours ago

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Sugar macerated garlic is what I immediately thought of.
Macerated fruits make amazing syrups.
Google suggests a Chinese version( Tangcu Suan) or Persian Sugar-Pickled Garlic.
Both use salt, and sugar, at least one calls for taming the heat with a salt brine that is discarded.
For my money, I would skip the brines and go for strait sugar and crushed garlic.
After it collapsed to a point I liked, I would strain it.
The liquid would get jellied, and canned, the solids cooked and used to make salt.

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