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!!!

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

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!



© Cooking with Mary and Friends. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Cooking with Mary and Friends with appropriate and specific direction to the original content.