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Garlic Jam

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January 16th, 2008 · Print Print

garlicjelly2.jpg

A few weeks ago, I was at the farmer’s market, and I noticed an entire table of jams and jellies in all different flavors, with little popsicle sticks for sampling. Not surprisingly, there were many flavors I hadn’t tasted before. And I do have some shame, so I didn’t want to sit there and sample them all — instead, I tried to pick the one that intrigued me most.

Garlic jam. Hmmm. Interesting idea, not sure about the taste. But that’s the one I went for — and it was delicious. Sweet but still garlicy, a really interesting flavor. I have to learn how to make this, I thought to myself.

And so I did. My breadmaker has a “jam” setting, so all I had to do was throw in the ingredients, push a few buttons, and an hour later, I had liquidy mush. Two hours later, I had my very own garlic jam!  I’ve also included non-breadmaker instructions below, although I can’t vouch for them personally.

Let me impart a bit of internet wisdom on the jam/jelly distinction. The difference between jam, jelly, and preserves is as follows: Jelly uses fruit juice, jam uses fruit pulp or mashed fruit, and preserves uses fruit pieces and a fruit syrup. Obviously, jam is best.  This doesn’t actually use fruit at all, but I still think it’s more of the “jam” process than the others. Garlic juice? Um, no thanks.

Finally, you could spread this jam on toast like a fruit jam, obviously, or use it as a glaze for roasted vegetables, or even serve it with pork chops. Yum!

garlicjelly1.jpg

Garlic Jam

INGREDIENTS:
3 large cloves of garlic, minced
1/2 cup water
1/2 cup white vinegar
2/3 cup sugar
1 tsp pectin*
1/4 tsp canola oil

DIRECTIONS:
1. Place all ingredients in a breadmaker on the “jam” cycle. Press start and wait about 70 minutes.

2. When the breadmaker is finished, transfer the jam to a plastic container and refridgerate for 2-4 hours, or until cooled and set. Tranfer to a glass jar.

OR:

1. If your breadmaker doesn’t make jam, bring the garlic, pectin, water, canola oil and vinegar to a boil.  Add the sugar and boil for about 2 minutes.

2. Let the mixture sit for about 5 minutes and then stir well.  Pour into glass jars and refrigerate to store.

*I used Pomona’s Universal Pectin, which I found at Whole Foods, which also required a calcium solution dissolved in water to activate. I used 1 tsp of the calcium solution, as directed by the pectin package. Use the directions on your pectin box for this step, as needed!

Makes about 3/4 cup of jam. Will keep in the refrigerator for up to two weeks.


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Tags: breads · food



27 responses so far ↓

  • 1 Katherine // Jan 16, 2008 at 11:22 am

    very interesting and impressive!

  • 2 Deborah // Jan 16, 2008 at 12:59 pm

    I have never heard of garlic jam before, but I am very intrigued now!

  • 3 katy // Jan 16, 2008 at 3:11 pm

    Katherine — Thanks!

    Deborah — That’s pretty much the same reaction I had, but it was really good!

  • 4 emily // Jan 16, 2008 at 4:17 pm

    looks delicious.  I applaud your ambitiousness.
    my god the sandwich combinations that could use this jelly are numerous and delicious (even in my mind).  felicitations.  what’s next!?

  • 5 Susan from Food Blogga // Jan 16, 2008 at 7:09 pm

    I can never remember the difference among the jams and jellies. Thanks for the reminder. Garlic jam sounds like an oxymoron at first, but it must be fabulous on crostini or meat. Good choice to go with it, Katy.

  • 6 dori // Jan 16, 2008 at 9:24 pm

    i’m so excited to try this. i love garlic in all forms.

  • 7 Gato Azul // Jan 16, 2008 at 9:37 pm

    Thanks for visiting my blog and your comment. This garlic jam starts my imagination running. I like off-beat flavours and I’m sure this qualifies. Thanks for posting this…

  • 8 Kaykat // Jan 16, 2008 at 10:14 pm

    Yum! I’d love this on a veggie sandwich. Or maybe with some crackers? Or could I just stick a spoon in and eat it up? :)

  • 9 MrsPresley // Jan 16, 2008 at 10:41 pm

    hmmm.. i’m so intrigued! wanna send me a sample? :)

  • 10 MyKitchenInHalfCups // Jan 16, 2008 at 11:03 pm

    This immediately seems perfect!  OMG Garlic Jam.  Where ever, how ever did you come with the recipe?  I really think I’ve got to have some of this.  I’m thinking it would work very well in a small crock pot/slow cooker.

  • 11 Emiline // Jan 17, 2008 at 2:41 am

    Garlic jam?!  How fabulous!  I love hearing about new things.

  • 12 núria // Jan 17, 2008 at 4:32 am

    Thanks for sharing the recipe!!! It’s an amazing way to eat garlic! I must try this!

  • 13 núria // Jan 17, 2008 at 4:32 am

    Thanks for sharing the recipe!!! It’s an amazing way to eat garlic! I must try this!

  • 14 sunita // Jan 17, 2008 at 4:44 am

    Now, that is one very unique recipe…can only imagine the taste…a must try …thanks Katy.

  • 15 katy // Jan 17, 2008 at 9:34 am

    Susan — Thanks!  I was a little wary at first too, but I’m totally sold. :-)

    Dori — Me too!

    Gato Azul — You’re welcome!  I hope you like it!

    Kaykat — I’ve been eating it with a spoon, which is so terrible!  But it’s also really good on crackers. :-)

    MrsPresley — I would, but I don’t know how to send it since it needs to be refrigerated!  Any ideas?

    Tanna — I think you could definitely make it in a slow cooker — in fact, I’m pretty sure that’s what my breadmaker is imitating when it heats the jam for an hour!  I sort of guessed at the recipe — I found several garlic and onion jams on google, and kind of combined that with the instructions from the box for the pectin I used!  But it turned out well, phew!

    Emiline — Thanks!

    Nuria — Definitely!

    Sunita — Thank you!!!

  • 16 holler // Jan 17, 2008 at 9:52 am

    Sounds intriguing, especially the fact that you made it in your breadmaker! I have one of those languishing at the bottom of a cupboard! I am still not sure about the thought of garlic jam though, I think it is one of those things you would have to try!

  • 17 Adele // Jan 17, 2008 at 10:45 am

    Mmm. This sounds like the perfect condiment for a sandwich made with leftover pork roast.

  • 18 Cakespy // Jan 17, 2008 at 3:22 pm

    I’ll bet this jam would be great with brunch toast or biscuits! I am intrigued with the idea of the sweet/savory taste.

  • 19 Melisser // Jan 17, 2008 at 9:13 pm

    Hi Katy, I saw your note over at CakeSpy & wanted to give you a little info on dairy-free options for baked goods. Soy milk can be a tricky one, the taste ranges quite a bit based on the brand, so it’s key to find one you like before you bake with it. I actually recommend using light coconut milk in place of dairy or soy milk, when possible. There’s also rice milk, almond milk, hazelnut milk, peanut milk, hemp milk, & the list goes on & on!
    As for leather, you’d be surprised how many things aren’t made with leather! I have a gorgeous high-end bag from mattandnat.com that receives complements from just about every fashion stylist I work with. Also, you’re in the city of Moo Shoes; a whole store dedicated to vegan footwear & bags.  Additionally, many common lines like Aldo, Guess, Steve Madden & more have very inexpensive non leather shoes.
    swankyveg.com is a pretty cool site with vegan fashion options. Maybe you’ll be inspired to make some alternate decisions with the new info you find! All the Best.

  • 20 katy // Jan 17, 2008 at 9:40 pm

    Holler — thanks!  exactly, i don’t think you can fully “get” how it would taste without trying it!

    Adele — YES, I think that’s pretty much the ideal use for it!

    Cakespy — Definitely!

    Melisser — Thanks so much!  Very helpful, on both issues.  I will definitely try some of those milk substitutes (I have a great health food store a few blocks from me, and I’m sure it carries at least a few of them)!  And I’ll definitely check out the clothing places too — thanks so much for telling me all this!  One question — what is the vegan substitute for butter?

  • 21 bee // Jan 20, 2008 at 8:08 pm

    dear katy, just today jai was wondering if we could find a garlic jam recipe, and here it is!! your pics are gorgeous, as usual. your breadmaker must be happy now. :D

  • 22 katy // Jan 20, 2008 at 10:57 pm

    bee — I only discovered the jam setting because of your comment to me a week or two ago!  That’s karma for you!

  • 23 Joy // Jan 21, 2008 at 7:22 pm

    Whoa, this is something that I’s so curious to try!

  • 24 FlaNBoyant Eats // Jan 21, 2008 at 10:37 pm

    glad to have find ur site. i’m a garlic head. i use it in everything! i mean everything!!!!! i’m excited about trying this… thanks for sharing. I would have never thought of it. I’ll bookmark it…

  • 25 Gretchen Noelle // Jan 22, 2008 at 12:06 am

    What a great garlic entry! What a fantastic idea! I never knew bread makers had jam settings. I am marking this…I just may have to try it!

  • 26 steamy kitchen // Jan 24, 2008 at 10:10 pm

    wow – that just sounds amazing in a grilled ckn sandwich!

  • 27 Rebecca // Jan 31, 2010 at 5:30 pm

    What a fabulous idea, I just made this. I doubled the recipe to make it worth my while, and increased the garlic because 3 cloves didn’t seem like much. I wasn’t sure how my ‘jam setting mix’ (contains glucose, 9% pectin & citric acid) compares to your pectin so i added a finely grated apple and the juice & zest of a lemon just to make sure it set. I have 3 tiny jars of golden cuteness on my bench now, awaiting suitable accompaniments :-) Thanks for the inspiration!

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