[CH] Spicy Apple Garlic Jam

Jim Weller (Jim.Weller@salata.com)
10 Jul 00 15:28:58 -0800 

 -=> Quoting "Sandy Olson" to All <=-

 "O> I bought a pricey ($8) 9 oz. jar of spicy apple-garlic jam in a gift
 "O> store last week.  It not for toast; it's the kind you use as an
 "O> appetizer with cheese.  It was so good

Sounds very tasty.

 "O> Any ideas where to search out a recipe?

I've never seen one but you might try experimenting with the following
by adding some chile pulp to the garlic and subbing apple juice for
water and apple cider vinegar for white wine vinegar.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Garlic or Shallot Jelly
 Categories: Garlic, Jelly, Condiments
      Yield: 6 half pints
 
    1/2 c  Finely chopped garlic
           -OR- Shallots
      3 c  White wine vinegar (about)
      2 c  Water
      6 c  Sugar
      6 fl Liquid pectin; OR
      4 oz Dry pectin
           Food coloring (optional)
 
  In a 2 to 2.5 quart pan, combine garlic or shallots and vinegar.
  Simmer gently, uncovered, over medium heat for 15 minutes. Remove from
  heat and pour into a 1 qt. glass jar; cover and let stand at room
  temperature for 24 to 36 hours.
  
  Pour flavored vinegar through a wire strainer into a bowl pressing
  garlic or shallots with the back of a spoon to squeeze out as much
  liquid as possible; discard residue. Measure liquid & add vinegar if
  needed to make 2 cups.
  
  To use liquid pectin:  In a 5 to 6 qt. kettle, combine flavored
  vinegar, water and sugar.  Bring to a full rolling boil over medium
  high heat. Stir in pectin and bring to a boil that cannot be stirred
  down. Boil, stirring constantly, for 1 minute.
  
  To use dry pectin:  In a 5 to 6 qt. kettle, combine flavored vinegar
  and pectin.  Bring to a full rolling boil over medium high heat, then
  stir in the sugar. Stirring constantly, bring to a boil that cannot be
  stirred down, and boil for 2 minutes.
  
  If desired, stir in 2 drops red, yellow or orange food coloring. Skim
  off and discard foam, then spoon hot jelly into hot sterilized 1/2
  canning jars to within 1/4 inch of rim. Wipe rims clean with a damp
  cloth; top with scalded lids and bands.
  
  Place jars on a rack in a canning kettle and cover with boiling water.
  Bring to simmering and simmer for 10 minutes. Lift jars from canner
  and set on folded towels to cool.
  
  FROM: ANDREA BOTTINI   (GTDD49B)
 
MMMMM


                                                Jim in Yellowknife