Garlic Jelly

When I had a small art studio in Michigan, I also had a small gift shop. I sold the inimitable products of Stonewall Kitchen. Their pepper jelly and garlic/onion jam were best sellers. So when I came across this recipe, I jumped on it.

Everyone should make garlic jelly. It's inexpensive. Tasty. Versatile. Ingredients are simple and easy to find. The first time I made it was from sheer curiosity. Now I just often miss it. It's great with pork and lamb. Spread a little on a chicken sandwich. Add a spoonful to pasta ... or mix in with your favorite sauce/gravy. 

You can't beat it with cream cheese on a cracker.

Once, I made it with rosemary--a real knock out. Some people add red pepper flakes or an infusion of parsley.

I prefer 1/2 pint jars because I love to give away as gifts, especially around the holidays.

Yield: About 5-6 cups

• 1/2 cup fresh garlic, peeled and finely chopped
• 2 cups white wine vinegar
• 5.5 cups white sugar
• 3 cups filtered water
• 1, 2-ounce package dry pectin
• 1/4 teaspoon butter
• 2 drops food coloring, (red, green, yellow, orange) optional

1. Combine garlic and vinegar in a 2-qt. saucepan/kettle. Bring to a gentle simmer, not a boil, and simmer for 15 minutes.
2. Remove pan from heat and carefully pour hot liquid into a one-quart canning jar. Cover and let sit for 24-36 hours.
3. Pour the cooled, flavored vinegar through a wire sieve/strainer, pressing the garlic with the back of a spoon to squeeze out as much liquid as possible.
4. Discard residue left in sieve.
5. Measure the liquid. You want one cup. If you need don't have enough liquid, add enough vinegar to make one cup. Set aside.
6. Measure sugar into a bowl.
7. Combine the garlic/vinegar solution and the 3 cups water in 5-6 quart kettle. Add pectin. Stir well to combine.
8. Over med/high heat, bring mixture to a boil, stirring constantly to avoid scorching. Now add sugar and stir well.
9. Bring to a rolling boil. Add butter to reduce foam. Boil hard for 2 minutes.
10. Remove pan from heat. Carefully skim off foam. If using, add food colorings. 
11. Pour into prepared jelly jars/glasses
12. Seal according to directions on brand of pectin you used.

Sweet and Hot Garlic Pickles

Do you have a pickle lover in the family? There's always at least one. This recipe may just convert the whole tribe with its sweet-but-spicy-garlic-dill essence. And the garlic....oh, I think the garlic slices are the best part! The most difficult step of this whole process is having to wait several days for the flavors to mature. After a week or two, they go from great . . . to incredible . . . to  addictive. Put a bowl of these green babies on a picnic table in the summer and watch them disappear! Look no further for a half-time snack than these little jewels. Wives will be hounding you for the recipe. 

• 1, 16 ounce jar sliced dill pickles (I use Heinz Hamburger Dill Chips)
• White, granulated sugar
• Peeled and sliced garlic, at least four large cloves
• Tabasco sauce or similar hot sauce

Process:

Drain the pickles but do not rinse. Either using the same, rinsed-out jar, or canning jars, begin layering. First place a layer of pickles, then some sliced garlic, then a layer of sugar. Now sprinkle with several shots of Tabasco sauce. Continue layering until you've used up all the pickles. Screw on the lid and place upside down in the refrigerator. Every once-in-a-while, turn the jar. It will begin to make its own juices from the sugar. BUT they won't be at their peak for at least 3-5 days. 

I place the pickles in two pint jelly jars. To each layer, I sprinkle about 2 teaspoons sugar, 4 slices of garlic, 3-5 drops of Tabasco sauce. When done, I sprinkle the top with one tablespoon of sugar. Remember, you can always make them hotter, but you can't take away the hot you've already created. After several hours, shake and taste for "heat."

These are great served alongside chili.

Any size jar of sliced pickles will do.
Adjust garlic, sugar and Tabasco to taste.