Sunday, April 22, 2012

Garlic-Onion Jelly


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!  Serve on top of cream cheese on crackers, or baste on pork or chicken while baking/grilling/roasting ... yummmm!!!

1 3/4 cup dry white wine (can use cooking wine)
1/4 cup white wine vinegar
1/3-1/2 cup finely chopped Vidalia onions
1-2 tbls. minced garlic (I use minced garlic in a jar)
1-2 tsp. course-ground black pepper
3 1/2 cups sugar
1 pkg. Sure-Jell (pectin)
4 -1/2 pint canning jars

MethodIn 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. 

Put jars in boiling water bath with a rack on the bottom (any pot will do so long as the water covers the jars completely by 1-2").  

Cover and bring to a boil; reduce heat slightly and continue to boil 5 minutes. Remove jars from boiling water bath and allow to cool on a kitchen towel, shaking jars from time to time to evenly distribute the onions, garlic and black pepper. Mixture will be "jelling" as you do this.

Cooled jars can then be placed in kitchen cabinet; will keep for 6 or more months. Keep any open jars in the refrigerator.

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


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