I recently discovered how simple it can be to make your own jellies. And that it’s entirely possible to make them in small batches. I always thought you had to make like 10 jars of something – but you really do not. After the success of my Jalapeno Jelly – I decided to try another savory jelly out and came up with Garlic Lovers Jelly.
You really don’t need to know much about canning things to make jellies and jams. You do need to have the right type of jars, lids and rings – but not all the other extra stuff. A jar funnel does make it easier but really isn’t necessary. And since the jelly begins to set once the lid is tightened – you don’t need to do any sort of water bath. A word of caution when making this: Once the mixture begins to boil, it creates a very strong vinegar and garlic aroma for a few minutes. If you or anyone in the house is sensitive to strong smells – you may want to crack a window!
I have a few ideas for how I will be using this particular savory jelly. I plan to make a delicious Glazed Pork Roast with it. I am also going to make a yummy Garlic Lovers Soup! You can also put it on sandwiches, bagels and burgers. And of course it will be the star of any charcuterie board – especially if you pour it over a brick of cream cheese and serve it with some Smoked Gouda Triscuits!
Now Let’s Get Cookin’!
Garlic Lovers Jelly
- 2 pint canning jars with lids and seals
- 3 cups Sugar
- 2 cups White Vinegar
- 2 oz Pectin
- ½ cup Minced Garlic
- Prepare all of the ingredients. Place lids and rings in a warm water bath. Be sure jars are clean and dry.
- Combine all ingredients in a sauce pan over medium high heat. Bring to boil and let cook for 10 minutes.
- Ladle jelly into each jar leaving ¼ inch head space. Place lid on jar and screw on ring to seal. Let stand on counter for 30 minutes then place in refrigerator for at least 3½ hours.
- Will keep for 4 weeks unopened in refrigerator, 1 week once opened.
Estelle Forrest self-published this cookbook after a lot of playing around in the kitchen. You can purchase your own copy here:
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