Making garlic butter, jelly


March 14, 2001|By Ellen Hawks | Ellen Hawks,SUN STAFF

Fabian J. Korza of Easthampton, Mass., requested recipes for garlic butter and garlic jelly. Kathleen S. Kosinski of North- east replied with a recipe for garlic butter that she says "came from a brochure on `The Joy of Garlic.' "

Evelyn Ballenger of Spearfish, S.D., sent a recipe for Garlic Jelly which she says was printed in the November 1999 issue of Southern Living.

Garlic Butter

1 pound (4 sticks) salted butter, softened

2 cloves garlic, pureed

In a medium bowl, combine butter and garlic and blend well. Cover and store in refrigerator until ready to use.

Tester Laura Reiley's comments: "I think that this butter may be overly subtle, especially for uses such as garlic bread, which I like with a more robust garlic flavor. I might add another clove of fresh garlic and maybe a healthy sprinkle of garlic salt. A tip: ... Slice your garlic cloves in half and remove the sprouting "germ" in the center. The germ gives garlic its sharp, almost bitter flavor."

Garlic Jelly

Makes 7 1/2 pints

1/2 cup finely chopped garlic

2 cups white-wine vinegar

3 cups water

1 package powdered pectin (used to make fruit jellies; found in canning section)

5 1/2 cups sugar

1/4 teaspoon vegetable oil

2 drops green liquid food coloring, optional

Bring garlic and vinegar to a boil in a 2-quart saucepan. Reduce heat and keep simmering 15 minutes. Pour into a glass bowl. Cover and let stand 24 hours. Pour vinegar mixture through a wire-mesh strainer into a 1-cup glass measuring cup. Press remaining liquid out of garlic with the back of a spoon; discard solids. Bring vinegar mixture, water and dry pectin to a boil in a 5-quart saucepan, stirring constantly. Add sugar; return to a boil, stirring constantly. Add oil; boil for 2 minutes more. Remove from heat and skim the foam. Add food coloring, if desired. Pour jelly into hot sterilized jars. Cover with lids, seal and process in boiling water bath for 5 minutes, or according to your canning-equipment instructions.

Tester Reiley's comments: "The translucent, pale green (assuming you use the food coloring) jelly is very sweet, tangy with vinegar, but with an unmistakable garlic flavor. I'm not quite sure what to do with it, although it might accompany grilled chicken, pork or lamb nicely."

Recipe requests

Mrs. Robert W. Stahl of Ellicott City is seeking a recipe for cinnamon ice cream.

Marge Dederick of Fayetteville, N.C., wrote that at a 49ers football game tailgate party she enjoyed a dish that was in a crockpot and contained beef, rice, mushroom soup and other ingredients. "I've tried to duplicate it, but it is not the same. Can you help?"

If you are looking for a recipe or can answer a request for a hard-to-find recipe, write to Ellen Hawks, Recipe Finder, The Sun, 501 N. Calvert St., Baltimore, MD 21278. If you send more than one recipe, please put each on a separate sheet of paper with your name, address and daytime phone number. Important: Please list the ingredients in order of use, and note the number of servings each recipe makes. Please type or print contributions. Letters may be edited for clarity.

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