17 responses

  1. Sharon @ Red Poppy | Pink Peony
    October 1, 2013

    This looks amazing! When I was younger, I didn’t think I liked onions, but it turned out I just didn’t like them raw. When they’re caramelized or in jam form, they are so delicious!

  2. CathyH
    October 1, 2013

    This sounds amazing! My Dad used to plant rows of garlic, braid it and hang it in the basement to use all winter.

  3. Laurie from Richmond
    October 1, 2013

    This looks so good! My salivary glands are working overtime!
    I must make this and keep it in the fridge.
    Yum yum
    :)

    `

  4. jake
    October 1, 2013

    Thnx Julie, great timing! That looks so good, and good aged cheddar is a dream food – nothing better. I agree, the purple tinged, sticky, juicy/oily, local hardneck garlic is soooo much better than the China grown imported stuff.

    I set up my garlic plots on the weekend, hopefully planting in the next few days. A small 1 meter x 1 meter plot, framed with scrap lumber is enough space for at 48-64 garlic plants. I’m doing three little patches year, it’s impossible to grow too much garlic. At $3 (worth every cent) a bulb at the farmers’ market it’s worth growing at home. At that price, in two seasons i’ve grown $450 worth of garlic from an $18 dollar investment. Even more saved/earned (another $450) this year. Once you have a patch you reserve some for replanting every year, so you only need to buy it once. Plus summertime scapes for pesto, stir fries, pizza, etc.

    A bit of weeding and water, but basically no care required once planted. Pull up in late august, cure indoors (out of the sun) for a couple of weeks, trim and store at cool room temp. They will last almost a year. With our local frost cycles it’s better to plant them deeper than you would think, at least 6″ deep. A bit of mulch over the winter is a good idea too. I mulched with cut down dried lavender plants last year and ended up with lots of free lavender seedlings among the garlic – a bonus.

    I wish i had a good homemade cracker recipe….

    Cheers,
    Jake

  5. Susannah
    October 1, 2013

    Thank you!!! This looks very much like a product i have been buying from Stonewall Kitchen. For over 15 years I have been stocking up when I’m in the States as I cant find it locally . Going to try this on the weekend :)

  6. Robyn
    October 1, 2013

    totally making this on the weekend! oooh also think it would be so good spread on pizza dough with crumbled goat cheese overtop!

  7. Folly
    October 2, 2013

    Yum! Can this recipe be safely preserved by canning in a water bath? It would be great to put up a shelf full for Christmas gifts.

  8. molly
    October 2, 2013

    right! TOTALLY counts. on my way over, so you don’t have to plow through all by your lonesome…

  9. Diane
    October 3, 2013

    Julie! Do you have a list of “must go to” eats in Calgary? I am going to a new place in the city every week (as part of my 40th birthday to do list) and cafes/delis/restaurants are a big part of it. Any suggestions? I have lived in the city for 7 years but have hardly been anywhere! Have been to Lina’s, Edelweiss, and Soffrito in the past week. Delish!

  10. Paula
    October 5, 2013

    I have been looking for a garlic jam or jelly recipe and I haven’t found that even comes close to this – can’t wait to try it!

    Can the jam be safely processes in a boiling water bath and if so would you recommend any changes to the recipe?

    Thanks Julie!

    • Julie
      October 7, 2013

      Paula – to be honest, I’m not sure if it would need changing to process for long-term storage – I’d refer to the Bernardin page (http://www.bernardin.ca/) and see if they have anything comparable. When in doubt, I store mine in the freezer! The high sugar content of most jams means it doesn’t freeze solid, so it’s quick to thaw.

  11. Claudia
    October 13, 2013

    YUM! I made this last night for a Thanksgiving dinner appie and everyone loved it. I served it with my homemade multi-seed crackers, brie and old cheddar and it was divine. We couldn’t stop eating it!

    Thanks Julie, for another great recipe!

  12. Duls
    March 13, 2014

    Julie, could you please let me know the weight of the ingredients especially onion and garlic. I live in Asia so need to find a comparable weight.

    Thanks a ton

    X

  13. Duls
    March 13, 2014

    Sorry the above query relates to roasted garlic and onion jam.
    X

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