Super savoury garlicky jam
Over lockdown we’ve been getting deliveries from Grainger Market which have been tremendous. The veg boxes always come with a net of garlic bulbs and so we’ve got quite a stash.
Not wanting them to go to waste I’ve planted some, made yet more into jars of comfit bulbs in butter and eaten a lot, however, there was yet more. Twitter suggested all sorts including a 100 bulb curry, but I came across this recipe for garlic jam by the marvelous Jack Monroe and it set me off down the road of a use up (as normal). Sugar, fruit and acid are the basis for all pickles and a lot of jams, so adapt as you need to.
You will need
- 350g of peeled garlic. Find something good on the radio and it’ll take you half an hour
- 200ml of mixed sour. I used up the end of some Pomegranate Molasses, white wine vinegar and a glass of red wine that got left over and had gone a bit sour
- 200g of sugar or there abouts
- A big handful of fresh thyme
- a couple of teaspoons of oil
Do
- Peel the garlic. I couldn’t be bothered to then slice it
- Pop it in a pan on a low heat with the oil for 10 minutes or so until it colours a little and softens
- Add the thyme. I just chopped the stems into 1 inch lengths and added the lot
- Add the liquid and half the sugar, turn the heat up to bring it to the boil, then lid on and heat down for 10 minutes or so.
- Mash it all up with a potato masher, add the rest of the sugar and then give it a blast on high heat for a few minutes
- Leave it to cool in the pan and jar up
Result
Deeply savoury, very garlicky (unsurprisingly), sweet enough to go on toast but I suspect it will make an amazing base spooned into stews and curries.
