combustication

Allow me to introduce you to one of the tastiest spreads ever: Garlic Rosemary Jelly. It may sound a little odd, but this little baby can perk up Sunday morning eggs, tofu (as well as a good glaze for pork, lamb and chicken, I’m sure), avocado sandwiches, mushrooms…wherever!

I first encountered this jelly at the Union Square Market, or maybe Phil brought some home from there - I don’t remember, but I do remember that I was a little bit afraid. I took a taste of it and was hooked. The garlic is there, but it’s not overpowering and the jam is sweet with the herbiness (is that a word?) of rosemary in the background. Completely delightful, but pricey. An 8oz jar cost about $6 or $8. After the succes with Lazy Apple Butter, I decided to try and jell. Trying to find Pectin in Brooklyn supermarkets was proving to be a pain in the ass, but I persevered at the Key Foods located almost next door. Good to know. I also got to ask someone at my favorite wine shop for a good, cheap white wine to use to make jelly, which was a first time for a request for vino for jelly. Making history people. The jelly itself was quick and easy to put together, although I agonized for hours over whether it was jelling or not. I kept running to my kitchen cupboard, scrutizing the jars, and running back out of the kitchen to declare the whole process a failure. This is where I learned that reading instructions can be a good thing. The instruction book that came with the pectin said things usually start to jell after 24-hours and it did. No more $8 jelly for me!

Garlic Rosemary Jelly*

Ingredients:
1 3/4 dry white wine
1/4 cup white wine vinegar
1/2 cup finely chopped garlic (I got one of those packages from the store where they are already peeled - lazy!)
1/4 cup finely chopped fresh rosemary
3 1/2 cups sugar
1 tsp butter
1 3 oz. package liquid fruit pectin
4 sterilized 1/2 pint mason jars and lids (go here to learn how to do that>

To Do:
Put the largest pot you’ve got on the stove and fill it up with water and start boiling. You might also want to boil water in a kettle on the side, just in case you need it for later.

Now, in a large nonstick pot stir together wine, vinegar, garlic, rosemary and sugar and bring mixture to a rolling boil over high heat, stirring constantly for about 2 minutes. If the mixture is foaming, add the butter to help reduce the foam. Stir in the pectin quickly. Keep stirring and bring mixture back to a full rolling boil for one (1) minute (follow these instructions from the pectin instruction packet). After a minute is up, remove from heat.

If any foam remains, skim it off and ladle jelly immediately into jars, filling to within 1/4 inch from top. Wipe rims with dampened cloth and seal jars with lids. Place the jars carefully in that big pot of water that should be boiling water by now and make sure that all of the lids are covered by at least an inch (preferably two) of water and boil for 5 minutes. Turn off heat and let jars sit in the water for 5 minutes. Remove jars and place in a cool, dark place. It will start to be jelly-ish in 24-hours - don’t be scared!

*Based on this recipe from Recipe Gal.