Sunday, April 22, 2012

Garlic-Onion Jelly



Updated July 2020

A few years ago when we traveled to a winery located on the coast, we first sampled this garlic-onion jelly. My husband said "you need to try to make this," so when we got home I set out to replicate it and this is the result. 


We have served it during many parties and gatherings with friends, but we also enjoy it just by ourselves with a nice glass of wine. 



If you like pepper jelly, you will love this!  It is perfect served over cream cheese topped on crackers as part of a charcuterie board, or warm it up and baste on pork, lamb or chicken while baking/grilling/roasting ... yummmm!!!




RECIPE
Ingredients
1 3/4 cup dry white wine
1/4 cup white wine vinegar
1/3-1/2 cup finely chopped Vidalia onions (or any sweet white onion)
1-2 tbsp. minced garlic
1-2 tsp. course-ground black pepper
3 1/2 cups sugar
1 pkg. Sure-Jell (pectin)
4 -1/2 pint canning jars

Method
In a large stock pot stir together the wine, vinegar, onion, garlic, black pepper and sure-jell. 
Bring mixture to a rolling boil over med-high heat stirring constantly. 

Quickly stir in sugar and bring back to a rolling boil. Boil and stir 1 minute; ladle mixture into 1/2 pint canning jars leaving 1/4-inch head-space.

Put jars in boiling water bath or steam canner and process 5 minutes. Remove jars and allow to cool on a kitchen towel, gently shaking jars from time to time to evenly distribute the onions, garlic and black pepper. Mixture will be "jelling" as you do this.

Store cooled jars in your pantry up to one year. Keep any open jars in the refrigerator.

Serve over cream cheese on crackers, or baste on pork or chicken when baking/grilling/roasting. Delicious!


Enjoy,

Mary

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8 comments:

  1. Yay!!! Reminds me of my Mama's Pepper Jelly she ate with cream cheese on toast :-) Thanks for posting Mary!

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  2. I think I'm missing something... do you sterilize the jars first and in the bath, they do have lids on , right? Dumb question but you never know! Thanks

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    1. Yes, you sterilize the jars first then fill the jars with the jelly, screw on the lids and process in the hot water bath.

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  3. This is the most awesome jelly I have ever tasted!!! I'll try it make it, but I don't think it will even compair to yours! :-) Thanks Mary!!!

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    1. Lynn, you'll make it just fine I'm sure! Otherwise I'll share mine with you <3

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  4. I'm not a big fan of the taste of wine for drinking or cooking there is just something extremely bitter about it I can't get past to enjoy it. Do you think I could sub veggie or chicken stock in place of the dry white wine?

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    1. Definitely not veggie or chicken stock, but apple juice would work in place of the wine ... it's a jelly so you need to acidity of the wine or juice.

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