“While I couldn’t find any recipes for garlic jam, recipes for garlic jelly were all over, including in my canning bible, which had a recipe for Roasted Garlic Jelly that I ended up using.
I made two batches, one featuring the Lorz Italian variety of garlic, and the other featuring Persian Star.
Both delicious, both garlicky and wonderfully rich, and oh so slightly different.
While I think the varieties are best distinguished in their raw forms, (garlic tasting party, anyone?), this jelly is a real treat.
Yes, indeed. I think this will make one fine grilled cheese…”
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