Canning Recipe of the Week: Onion Garlic Jelly

Well winter is still trying to linger here in Oklahoma and I am still in the root vegetable mindset, so since we ate lunch at an amazing Italian bistro yesterday, I still have a craving for garlic and onions! I ran across this tasty sounding recipe for onion and garlic jelly, that I have high on my to do list!  I adapted one ingredient from the original recipe though.  It called for course ground black pepper and at our house we always use red pepper flakes and powder instead of black pepper. You could go with the original if you prefer but once you have tasted red pepper powder with it's sweet heat, you will wonder why you ever used black pepper! I grind my own from dried Anaheim chili pods. Yum!  But I digress!

Back to garlic and onions! Not only are they tasty and exciting but they are also so good for you! They are both chock full of vitamins and also have probiotic properties that help keep your gut healthy. So this sweet spicy treat is one we can indulge in with no twinges of guilt!  Win,win! Let me know in the comments how you liked this one! It sounds super easy to make.


 Onion and Garlic Jelly

Yield: 4 1/2 pint jars

Ingredients:

• 1 3/4 cup dry white wine; you can substitute cooking wine.
• 1/4 cup white wine vinegar
• 1/3-1/2 cup finely chopped Vidalia or Texas sweet onions
• 1-2 tbls. minced garlic, fresh or canned
• 1-2 tsp. red pepper flakes
• 3 1/2 cups sugar
• 1 pkg. Sure-Jell pectin

Directions:
 

• In a large non reactive stock pot stir together the wine, vinegar, onion, garlic, 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
• 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 red pepper. Mixture will be "jelling" as you do this. 
• (Note: shaking the jars is an unusual step that goes against an old time canner's instincts but lets try it to see what happens... )
• Cooled jars can then be placed in kitchen cabinet; will keep for 6 or more months. Keep any open jars in the refrigerator. 

Serving suggestion: spoon over cream cheese on crackers or use as a baste for meats.

For this recipe I created a brand new write on recipe card in my Jelly Jar shop that I wanted to share with you here! Keep an eye out for specialty jelly jar labels coming soon as well! 

Buy it HERE