This summer, on the way to the cottage, we saw mid-sized signs saying “I ♥ garlic.” This is obviously an awesome sign, so we stopped at the Verona Garlic Fest. Zack and I were the youngest people there by at least twenty years, and we were pretty enthralled by all the garlic possibilities. Though there were no “I ♥ garlic” t-shirts, there was a huge variety of raw garlics, and garlic spreads, and pickled garlics and general deliciousness. We had just eaten, but we couldn’t not try the ice cream with garlic topping. We were, I think the first people of the day to try it, and the woman seemed impressed. I’m pretty sure it was just roasted garlic with brown sugar and butter, and it was basically amazing.
We also bought a jar of garlic jelly, which was just the most amazing thing ever. We usually had it on bagels, I love starting the morning with a garlic kick. When we were running out, we headed to the St. Lawrence Market to find more, but even the jelly stand looked at us funny when we asked. From there, we tried the google, but again, no luck. We did, though, find a recipe, and we decided to try. A million years ago I saw a canning process go awry on Doctor Quinn, Medicine Woman, so I was kind of apprehensive about the whole thing. Then, Kaili warned us against garlic and botulism. In the end, I think the woman on television didn’t go blind from a can exploding in her face, and google told us that botulism from garlic is very rare and actually only pertains to garlic kept in oil, so I got over my fears. I have never canned anything, and this is really no exception, since we didn’t properly can this either, but it was fun and totally delicious.
We ended up combining the internet’s recipes and the one from the pectin box, and it worked pretty well. We also used the pectin that’s activated by calcium, not sugar, but I think it’s pretty much a figure-it-out-as-you-go recipe…
- 1 cup chopped garlic (not from a press, hand chopped)
- 1 1/3 cups white wine vinegar
- 2 1/3 cups white sugar
- 1 1/2 teaspoons pectin powder
- 2 teaspoons calcium powder
If you know how to can things, then use your own process. We just heated up water and put the jars into very hot water to prepare them for the boiling mixture. Bring the vinegar to a boil and add the garlic. Simmer the garlic for 5 minutes. Note that this will make the strongest, craziest smell ever. We were literally crying because of the insanity. Stir the pectin powder into the sugar, and add to the vinegar mixture and stir. Dissolve the calcium powder in water and add it to the mixture. Stir well, pour the liquid into jars and wait.
This was really garlicky, but I really love garlic. Good on bread, bagels, and with a baked brie. Probably good with many things, really, but I think that’s what we stuck with.