Pure heaven for the garlic glutton, this garlic jam is great with tomatoes on toast, in with sauteed mushrooms, with roast chicken, or on it’s own, with a spoon, when nobody’s looking.
Jack Monroe, the author of this recipe, pens a popular blog ‘A girl called Jack‘, which is about feeding herself and her son when living below the poverty line. She has since won a clutch of awards and has become a figurehead for campaigning on poverty issues, particularly food and hunger.
Here it is, in her own words:
2 small jars
350g garlic cloves
a little oil
300g caster sugar
70ml white wine vinegar
70ml white wine
6 thyme stalks, picked
Wash and rinse your jam jars and lids, and pop them on a baking sheet in a low oven, around 120⁰C / 250⁰F / 1/2 Gas Mark will do. Bake for 10 minutes to sterilise them, then turn the oven off – without opening it – until you need the jars.
Peel and slice your garlic cloves and toss into a heavy-bottomed pan with the oil. Bring to a very low heat to soften for 10 minutes – don’t allow them to brown or burn.
Pour over the vinegar, wine and and the sugar, and bring to the boil. Toss in the thyme leaves and reduce the heat back down and simmer for 15 minutes to soften, then mash with a masher to break up into small pieces.
Add the remaining sugar and stir well. Bring to the boil and boil rigourously for 5 minutes, stirring well to stop it sticking to the bottom. Add a splash more wine to loosen if necessary.
Remove from the heat and drop a teaspoon of the jam mixture onto a saucer. If it starts to set around the edges, it’s good to go.
Remove the jars from the oven – with a tea towel or cloth as they will be hot!
Pour the jam carefully into the warm jars and balance the lid on top to cool. Once cooled, label and seal the lids, and store in the fridge or in a cool, dry place away from direct sunlight.
See the original recipe here.