Reviewed: Aug. 27, 2009

This is amazing with crackers and cream cheese... I added about 1/2 cup chopped garlic to add texture and just after adding the pectin I added whole jalapeno peppers one for each jar made. I hope it has a bit of heat when I open for the next cocktail party!

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Terry

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Reviewed: Dec. 1, 2006

this was absolutely awful! The smell and taste were not at all appetising - and i love garlic! it used a whole bag of sugar and basically was a waste of ingredients. i wont be making this again

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Reviewer:

Sunflower1

Cooking Level: Expert

Home Town: Mansfield, Nottinghamshire, England, U.K.

Living In: Milton Keynes, Buckinghamshire, England, U.K.

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Reviewed: Sep. 5, 2006

I love garlic, and thought this would be interesting to try; unfortuantely it wasn't all I had hoped. Could be personal taste, but I found the garlic/sugar/vinegar mixture ended up tasting just like it sounds, and the flavours didn't blend nicely. I now have 12 jars of garlic jelly, and don't know what to do with it...

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JohannaM

Cooking Level: Intermediate

Home Town: Toronto, Ontario, Canada

Living In: Newmarket, Ontario, Canada

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Reviewed: Jan. 21, 2005

I made this recipe and gave it out to a few friends. Those who love garlic will love this. I have used it on pork and baked chicken. Next time, I will use roasted garlic.

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KF1065

Cooking Level: Expert

Home Town: Dallas, Texas, USA

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Reviewed: Jan. 1, 2005

I had planned to give this as Christmas gifts. I love garlic and thought this would be delicious. It didn't live up to my expectations and I ended up making jalapeno jelly instead.

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HEYNOW1

Cooking Level: Expert

Home Town: Lawton, Oklahoma, USA

Living In: Houston, Texas, USA

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Reviewed: Dec. 22, 2004

Different, but good. Smells like garlic & vinegar a lot. Haven't tasted it yet, but I'm sure it will be a great marinade.

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AUDRASMITH

Cooking Level: Expert

Living In: San Clemente, California, USA

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Reviewed: Dec. 6, 2004

Mine came out horrible! I was so excited about making this recipe. About 1 minute after adding the pectin, the mixture turned green! I mean green as the grass green. I followed the rest of the recipe thinking that maybe cooking the mixture would remove the color. I don't know how it tastes. It may just taste wonderful, but I haven't been brave enough to try it (the color is really a turn off). The other reviews seem so good, I maybe just goofed (although the recipe seems pretty goof proof).

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JUNEBUG572

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Reviewed: Nov. 3, 2004

What a unique recipe! We love garlic, so like the other reviews suggested, I added more garlic. Also I made a batch using roasted garlic and substituted some of the vinegar with basamic vinegar. Yum. Very easy recipe to work with.

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CONNIEJEAN12

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Reviewed: Sep. 15, 2004

I've never rated a recipe on here before, but I made a batch of this astounding jelly yesterday and am getting ready to make another one today to give as gifts. Since I LOVE garlic, I may try adding some more garlic cloves to what I make today and use yesterday's for gifts. I also want to try the roasted garlic mentioned by another user. Absolutely excellent recipe.

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LITTLEJIMMYTWOSHOES

Cooking Level: Expert

Home Town: Granger, Washington, USA

Living In: Walla Walla, Washington, USA

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Reviewed: Jul. 13, 2004

I love Garlic!! This jelly is good on fresh bread and baked chicken and chicken strips as a dipping sauce.(great on everything!) I could not find any liquid pectin so I used powder. It came out good but you might need to warm it up after it had been in the fridge. I need to make more my friends are almost out.

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MEYA

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Reviewed: Mar. 5, 2003

EXCELLENT! my husband cannot get enough of this and has been giving it to friends to try. it is wonderful and he likes to mix a half pint with half a stick of butter and heat in microwave till liquid. then either add pizza toppings (sounds weird but very good) and put on texas toast or put straight on t.t. and sprinkle with garlic powder. so good, haven't made it to meat marinade yet. may try to mellow it only a tad. love it!!!

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Nicole

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Reviewed: Dec. 8, 2002

A good and easy recipe. however, I think the distilled vinegar made it a bit too sharp. I am going to play with the ingrediences a bid...use a different vinegar and try roasted garlic as well.

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DSHELSTEN

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Reviewed: Dec. 3, 2002

Excellent recipe! Very good with crackers. I haven't tried it on any meat yet. The only change I would make would be to add more garlic.

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Reviewer:

ELVA4

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Reviewed: Nov. 18, 2001

* Really excellent! * Make a double batch. Your friends will take it home with them! * Also try the exact same recipe - but add a head of so of roasted garlic - and float a few cloves, as well. It really mellows the flavour.

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